Pumpkin, ginger and coconut soup Serves 4 Prep time: 10 minutes Cook time: 30 minutes Ingredients: 1kg pumpkin, cut into 1-2 inch cubes 1 onion, chopped 2 tbsp olive oil 1 inch piece ginger (30g), finely chopped 1/2 - 1 tsp ground turmeric 750ml vegetable stock 250ml coconut milk Salt and pepper, to taste Method: In a large pan, heat the olive oil. Add the onion and cook until tender. Add the pumpkin, ginger and turmeric and cook for 2-3 minutes. Add the stock and coconut milk and bring to the boil. Leave to simmer for 30 minutes until the pumpkin is soft. Allow to cool slightly, then use a blender or stick blender to puree until smooth. Season with salt and pepper to taste. Transfer back to a pan to heat through. Serve with a swirl of coconut milk.