Janice's pumpkin and coconut cream soup
- Peel and dice pumpkin; scoop out seeds and fibres.
- Cook onion, chillies, ginger and garlic in oil until translucent. Add pumpkin and cover in stock.
- Simmer about half an hour until tender.
- Blend, puree or mash so the soup is smooth.
- Reheat with salt, pepper and coconut cream. Serve with coriander.