Pumpkin or Butternut Squash Soup with ginger
Bake one squash or pumpkin for 45 mins (criss cross the flesh with a knife to ease cooking). Scoop out and mix with lightly panfried diced chillies, fresh ginger and garlic. Add 2 teaspoons of curry powder and check for seasoning. Liquidise or blend with vegetable stock until just thick. Swirl in 1 dessert- spoons of coconut milk per bowl and serve with toasted pumpkin seeds sprinkled on top and some chopped coriander (optional).