Pumpkin and Coconut Milk Soup

Ingredients
800g of pumpkin flesh
a dash of olive oil
1 medium onion
3 garlic cloves
a piece of ginger, about 2 inches long
½ tsp mild chilli powder – if you like
1 tin of coconut milk
400ml stock

Method
Pre heat your oven to 180ºC/gas mark 4.
Pumpkin is difficult to cut and to peel as it can be quite hard, so ask an adult to do this. Take out the seeds from the centre of the pumpkin and save them for the activity below. Put the chunks of pumpkin into a roasting tray or a large ovenproof dish.
Toss the chunks in the oil.
Ask an adult to help you peel and slice the onion. Add this to the dish. Crush the garlic with a garlic crusher and add this too. If you do not have a garlic crusher, ask an adult to help you slice the garlic up. Grate the ginger and add it as well. Put the dish into the oven to roast the vegetables for 30 minutes, the pumpkin should be soft after this time.
Once the dish has cooled enough so you can handle it scoop everything into a big saucepan. You can use the stock to rinse out the dish and add this to the saucepan as well. Add the coconut milk from the tin. With an adult blitz the soup with a wand blender (soup gun) until it is nice and smooth.
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