Coconut & chilli ginger soup.

If you love coconut as much I do then this spicy soup is for you.
“ The kick of ginger and chilli is set off by soothing coconut milk” adulterated from BBC Food.

You need for 4 to 6 Fashionistas:
1 medium pumpkin, or butternut squash
1 large white onion, chopped
2.5cm/1in piece of root ginger finely chopped
2 garlic cloves, finely chopped
½ chilli, seeds removed, chopped
4–5 sprigs thyme
400ml coconut milk
sea salt and freshly ground black pepper

• Cut the pumpkin in half, then into wedges.
• Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm/1in cubes.
• Put the pumpkin in a large pan with the onion, ginger, garlic and chilli.
• Strip the leaves from the thyme and add to the pan.
• Pour in about 400ml of water, bring to the boil and cook until the pumpkin has turned to a pulp.
• Add the coconut milk and season to taste with salt, then reduce the heat and leave the soup to simmer for another 5–10 minutes.
• Serve hot in bowls.
• YUM.