(Serves 4)



1 tbsp olive oil
25g butter
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



  1. 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).
  2. Stir in the chicken stock, coconut milk and bring to the boil. Add the pumpkin/squash and cook until it softens.
  3. In a blender, blend the soup in batches to a smooth consistency, then pass through a sieve.
  4. Check for seasoning. Garnish with coriander leaves and a few slices of red chillies.