Pumpkin and Ginger Soup

Ingredients:

1 tbsp olive oil, plus extra for serving

1 large onion, peeled and finely chopped

2 garlic cloves, crushed

2 tbsp finely chopped fresh ginger (plus extra for serving)

1kg pumpkin or butternut squash, peeled and diced

1 large sweet potato, peeled and diced

50g creamed coconut, grated

1 tsp allspice

1 litre hot vegetable stock

2 tsp soy sauce

2 tsp Thai fish sauce (optional)

Few drops Tabasco

1 x 400g tin coconut milk

Serves 8

Preparation

Heat the oil in a large pan or flameproof casserole on a low heat and fry the onion, garlic and ginger for about 10 minutes, until soft.
Add the pumpkin or butternut squash and the sweet potato, cook for 5 minutes or so to sweat them. Stir in the creamed coconut and allspice, then add the vegetable stock.
Bring to the boil, then cover and simmer for 15 minutes, stirring occasionally.
Turn off the heat and add the soy sauce, Tabasco and fish sauce if using. Leave to cool for 5 minutes, then add the coconut milk. Liquidise in batches in a blender or food processor until smooth.
Reheat the soup and season to taste.
Serve with a drizzle of olive oil and a generous sprinkling of finely sliced ginger.

Source: With kind permission. Kitchen & Co. by Rosie French and Ellie Grace, published by Kyle Books, priced £16.99.