Pumpkin and Coconut soup

1 medium (peeled and cubed) pumpkin – remember to cut into sections and peel with knife or peeler
1/2-inch piece fresh ginger, peeled
1 tablespoon chopped lemongrass
1 medium yellow onion, finely sliced
1 tin of coconut milk (keep a tiny bit back for presentation)
Pinch of salt and freshly cracked pepper
Freshly squeezed lime or lemon juice, to taste (about half a lemon/lime)
2 fresh kaffir lime leaves, or very finely shredded zest of 1 small fresh lime

In a saucepan, add a little water to the sliced onions and let them sweat for 10 mins. Combine in the pumpkin, ginger, and lemongrass. Add a cup or two of water, cover, bring to a boil, reduce the heat to medium-low, and simmer until the pumpkin is very tender, about 12 minutes.

Transfer the contents of the saucepan to a blender or food processor and process until the soup is partially puréed. Pour in half of the coconut cream and process until smooth. (I just use a hand whisk!!!!)

Place back in saucepan. Add half of the remaining coconut cream. If you find it quite thick and this stage simply add some boiling water.Season with salt and pepper and heat through without allowing the soup to boil. Taste and adjust the seasoning and squeeze in lime or lemon juice.

If using the kaffir lime leaves, fold them in half and, using a sharp knife, trim away the hard central rib. Cut the leaves into thread like shreds. Ladle the soup into bowls, add the remaining coconut cream, forming a swirl on top of each bowl, and garnish with the lime leaf or zest.

Wheat free, gluten free, sugar free and dairy free

Find out how a nutrition consultation can help you by contacting lucy@spogsracing.com