Asian pumpkin & Potato soup

SERVES 8

1 tbs olive oil

1 large brown onion sliced

4 cloves garlic chopped

1 1/2  x inch piece fresh garlic finely chopped

1 chilli sliced

2 stick celery sliced

3 carrots chopped

300g sweet potatoes chopped

1 1/2 kilos pumpkin chopped

2 tbs freshly chopped coriander

2 Litres chicken stock

200mls coconut milk

Season to taste

 

1. Using a large pot on medium heat, add oil and onion, cook for 3-4 minutes or until soft. Add garlic, ginger chilli, celery and carrots, cook for 2 minutes.

2. Add potatoes, coriander and pumpkin, mix well. Add chicken stock and season.

3. Turn heat to high, and bring to the boil. Reduce heat to low and simmer for 30 minute or until all vegetable are tender and cooked.

4. Whiz soup with stick blender until the soup is to your required consistency. Add coconut milk, cook for 2 minutes.

Serve with coconut milk and freshly made croutons