Red Pumpkin Soup

This thick creamy soup is a fitting meal for both a busy day or a quiet one.

Ingredients

• 1.5 kg pumpkin
• 1 onion, peeled (brown, yellow or white)
• 1 head of garlic
• 2 tbsp olive oil
• 3/4 tsp salt
• Black pepper
• 200 ml coconut milk plus 100 ml to swirl into the bowls
• 1 tsp red chilli flakes

Method

1. Place the garlic, onion, and pumpkin in a large pot, add the oil, salt and pepper and ½ cup of water. Bring it to a boil, cover and cook on low heat for 15 minutes or till the pumpkin is cooked.
2. Cool the pumpkin to room temperature.
3. Scoop seeds out of pumpkin with a spoon and discard them. Scoop out the pumpkin flesh and place into a blender jar. You can also use the pumpkin with the skin if you wish.
4. Place the onion in the jar.
5. Squeeze the flesh out of the garlic into the jar.
6. Add 200 ml of the coconut milk and blend everything to a thick creamy consistency. Add more water to adjust consistency if required.
7. Check for seasoning and add a little more salt and pepper if required.
8. Pour into bowls, swirl a tablespoon of coconut milk, sprinkle with red chilli flakes and serve with hot toast or garlic bread on the side.