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).

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