1kg pumpkin (Hokkaido, Butternut, Acorn), chopped
2 shallots, chopped
50g grated ginger
1 litre vegetable stock
125ml coconut milk or cream
1/4 tbsp chilli powder
1/4 tbsp curry powder/paste
1. Sauté the pumpkin, shallots and grated ginger in a good splash of sunflower oil in a large pan till soft. Add the vegetable stock, coconut milk, curry and chilli, season, bring to the boil, then simmer gently for 40 minutes.
2. Pour into a food processor and blend until smooth. Check the seasoning (do not let the curry, nor the ginger overpower the other flavors), then serve with fresh herbs such as chives, italian parsley and coriander, a squeeze of lime juice, and an extra splash of coconut milk, if needed.