Pumpkin, Chilli and Coconut Soup

Ingredients:

1 medium pumpkin or butternut squash
1 large white onion, chopped
2.5cm of root ginger, finely chopped
2 garlic cloves, finely chopped
1/2 Scotch bonnet chilli peppers, seeds removed, chopped
4-5 sprigs thyme
400ml water
400ml coconut milk
Sea salt and freshly ground black pepper

Method:

1. Cut the pumpkin in half and, then into wedges. Peel and deseed each wedge, and cut the pumpkin flesh into 2.5cm cubes.

2. Place the pumpkin in a large pan with the onion, ginger, garlic and chilli. Strip the leaves from the thyme and add them to the pan.

3. Pour in the water. Bring it to the boil and cook until the pumpkin has turned to a pulp.

4. Add the coconut milk and season to taste with salt. Then reduce the heat and leave the soup to simmer for another five to 10 minutes.

5. Serve hot in bowls and enjoy!