1 kg pumpkin
2 onions, chopped
2 cloves garlic, chopped
2 tablespoons cooking oil
1 litre chicken or vegetable stock (you can make this using water and 2 stock cubes)
300 ml milk or coconut milk
½ teaspoon salt
1 teaspoon pepper
Give this soup some zing:
2 tablespoons fresh ginger, grated
½-1 teaspoon chilli powder
Let’s get cooking
Peel pumpkin (take your time because the skin can be very tough, and you don’t want the peeler or knife to slip). Cut into chunks.
Peel the onions and garlic and chop as finely as you can.
Heat the oil in a large saucepan. Add the onion and garlic and stir constantly until begins to become transparent.
Add the pumpkin, salt, pepper and the stock to the saucepan. Put the lid on and bring to the boil.
When it is boiling, reduce the heat to the lowest setting. Cook for about 30 minutes until the pumpkin is very soft.
Take the saucepan off the heat.
Blend the soup until it is smooth. If you don’t have a blender, you can pour the soup mixture through a strainer, and press the vegetables through.
Put the soup back into the saucepan and add the milk. Bring back to the boil and cook for another five minutes stirring constantly.
Delicious served with crusty bread.