Ingredients

1 kilo butternut pumpkin

1 litre chicken stock

1 tblsp grated fresh ginger

100ml coconut milk

handful coriander leaves chopped roughly

Method

Chop pumpkin into roughly equal size pieces and put in stock pot.

Cover with chicken stock and simmer on low heat until cooked.

Remove from heat and blitz soup with food processor,add ginger and coconut milk and simmer for another five minutes.

Serve with generous sprinkling of chopped coriander

Drink a Riesling with this one