Recipe for Pumpkin Coconut and Lemon Grass Soup 
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Yield:
6
Ingredients:
Amount Ingredient
1 tbl olive oil
25 gm butter
1 x onion peeled and chopped
3 clv garlic peeled and chopped
3 stalk lemon grass
1 x red chilli finely chopped
2 tsp ground cumin
1 tsp ground ginger
900 gm pumpkin flesh cut into chunks (buy a pumpkin weighing 1.251.5kg)
400 ml tin of coconut milk
500 ml hot chicken or vegetable stock
Instructions:
Instructions: Heat the oil and butter in a saucepan then gently fry the onion and garlic for 10 minutes.

Rernove all tough outer layers from the lemon grass to leave only the tender hearts.

Very finely chop these and add to the pan with 1/2 of the chilli (leave the rest for garnish) the cumin and ginger.

Stir and cook for 2 minutes then add the pumpkin and stir to coat in the fat.

Add the coconut milk and stock and bring to the boil.

Season with salt and pepper then cover and simmer for about 20 minutes until the pumpkin is tender.

Liquidise in a blender with 1 tbsp of coriander.

Check seasoning ladle into bowls and sprinkle with a little chopped chilli and coriander.

Chop only the inner part of the lernon grass otherwise your soup will be stringy.

Serves 6

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