THAI STYLE PUMPKIN SOUP
500 GM pumpkin
1 onion
2 cloves garlic
1 carrot
1 stick celery
30 gm butter
1 TBS chilli
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon ground coriander
Pinch cayenne pepper
2 bay leaves
6 cups chicken stock
Cut pumpkin into cubes
Peel onion and chop roughly. Crush and peel garlic. Peel carrot and slice. Trim celery and cut into cubes.
Melt butter in a large saucepan. Saute onion, garlic, carrot and celery for 5 minutes.
Add chilli, ginger, cumin, coriander and cayenne and cook for 1 minute. Add bay leaves and stock. Bring to boil. Add pumpkin and simmer for 20 minutes or until pumpkin is soft.
Remove bay leaves. Pour into a food processor or blender and process until smooth.
