Pumpkin soup with a twist

Had the perfect night in with a bowl of soup tonight. Love the spicy twist on a classic recipe. Went a bit OTT with the chilli and ginger but luckily had some light coconut milk in the pantry which worked a treat.

Spicy pumpkin soup

Serves 4-6

1 butternut pumpkin, peeled and cubed

2 onions, peeled and chopped

2 tspns grated ginger

1 tspn chopped chilli (I use the stuff out of the jar)

2 cloves garlic, chopped

4L chicken stock

270mL light cocount milk

1. Fry up your onion, garlic, ginger and chilli with some olive oil in a deep saucepan
2. Add the pumpkin cubes and stir to coat in the onion mixture. Cook for 2-3 minutes
3. Add chicken stock to saucepan - enough to just cover the pumpkin
4. Bring to boil and then simmer until pumpkin is very soft and easy to break apart with wooden spoon
5. Turn off heat and add tin of coconut milk
6. Blend and serve with a sprig of coriander on top

This is such an easy recipe and is lovely and velvety. I prefer my soup very smooth and runny, but adjust the amount of chicken stock accordingly - you might want your soup thicker so don't add so much stock. It's also lovely with natural yoghurt rather than coconut milk if you've got some handy in the fridge - nice to add it in a big blob on top just before serving.