500g Pumpkin flesh
1 x Large Onion
2 x Fresh Red Chillies or 2 x tsp Stonemill Chilli Powder
1 x stalk Fresh Lemongrass
1 x clove Garlic
30g Greenvale Butter
1 x Quixo Vegetable Stock Cube
200ml Boiling Water
1 x 400ml Asia Coconut Milk
Salt and Black Pepper
Fresh Basil Leaves
Peel and chop the onion.
In a large saucepan, melt the butter, add the onion and sauté for a few minutes on a low heat.
Add the pumpkin flesh and cook for a few more minutes.
Dissolve the stock cube in the boiling water and add this to the saucepan.
Peel the garlic and chop finely and add to the pan.
Peel the first piece of skin off the lemongrass.
Cut in half lengthways and then finely chop and add to the pan.
If using fresh chillies, cut lengthways and discard the seeds. Chop finely and add to pan, otherwise sprinkle the chilli powder into the pan.
Open the coconut milk and pour this into the pan, season with a little salt and black pepper.
Bring to the boil, then cover and simmer for about 20 minutes, until the pumpkin is soft.
Liquidise the soup and serve topped with some fresh chopped basil.