Thai Spiced Pumpkin Soup

Ingredients:

For halloween I decided to actually do something with a bit of the flesh from the pumpkin, so to you I present thai spiced pumpkin soup. For this you will need.

750grams of pumpkin diced into cubes
750grams of butternut squash also cubed
1/2 tsp of chill paste
1 chilli finely chopped(I was out of birdseye so I used a scotch bonnet which made it very spicy)
6 cups of chicken stock
1 400ml tin of coconut milk
olive oil
4-5 cloves of garlic finely chopped
1 large onion finely chopped
some chopped corriander or cilantro as I believe you wacky americans call it.
1 tsp of turmeric
1 tsp of ground cumin
splash of fish sauce(optional)

Step 1:

First you throw a splash of oil in a large pot and cook the onions and garlic for around 10 minutes.

Step 2:

After the ten minutes throw in the corriander and chilli and stir until fragrant.

Step 3:

When the previous is done, put in the 1/2 teaspoon of chilli paste, the cumin and the tumeric and continue to stir.

Step 4:

After the onions and garlic seem to have a fair coating of the spices, it's time to add the squash and pumpkin cubes and stir till they are well coated.

Cover and leave on a low heat for half an hour.

Step 5:

When you come back you should see a soft brown mess.

Give it a stir then add the stock and a splash of fish sauce. Then leave it to simmer for another hour.

Step 6:

Here's what we have after an hour:

Step 7:

Give it another stir and add the coconut milk.

Stir and simmer for 15 minutes.

Step 8:

Puree the mixture til smooth.

Step 9:

And voila here you have Thai spiced pumpkin soup.

Add salt and pepper to taste and garnish with some sliced chilli(taste first though cos mine turned out spicy enough without this as a garnish) and corriander.