1 tbsp olive oil
1 garlic clove, chopped
1 onion, chopped
½ tbsp coriander seeds
1-2 small fresh red chillies, chopped
A small piece of ginger, grated
500ml chicken stock
350ml coconut milk
475g pumpkin or squash, peeled and finely sliced
½ a bunch of coriander, leaves picked and stalks chopped
- In a medium saucepan, heat the oil and butter over a low heat. Cook the onion, garlic, chillies, coriander seeds, coriander stalks and ginger until fragrant (be careful not to burn the garlic).
- Stir in the chicken stock, coconut milk and bring to the boil. Add the pumpkin/squash and cook until it softens.
- In a blender, blend the soup in batches to a smooth consistency, then pass through a sieve.
- Check for seasoning. Garnish with coriander leaves and a few slices of red chillies.