Coconut Lemongrass Pumpkin Soup
- Half a butternut pumpkin
- 1 onion
- 1 clove garlic
- lemon grass
- 500ml Stock
- 200ml (half a can) Coconut Milk
- 1/4 tsp Cayenne pepper
Slice the onion and garlic. Cube the pumpkin. Add the onion and garlic to a pan on medium temprature and cook for a few minutes till clear. Add the cayenne for a bit of spice. Add the pumpkin, stock and lemon grass, reduce heat and cook for 20-30min until the pumpkin is soft. Remove the lemongrass and blend with the coconut milk. I like the re-add the lemon grass and store for a few hours or overnight to let the lemongrass flavours develop through the soup. Easy and delicious.
