Recipe - Pumpkin Soup With Coconut And Ginger

600 mg Chopped pumpkin flesh
1 lg Onion chopped
2 tablespoon Vegetable oil
2 tablespoon Chopped ginger
400 ml Coconut cream
300 ml Water
2 Chicken stock cubes
1 teaspoon Chopped chillies
1 tablespoon Lemon juice
2 tablespoon Chopped coriander
1 tablespoon Tomato paste
Pinch of sugar
Freshly ground pepper

Saute pumpkin and onion lightly in vegetable oil. Add water, ginger,
chicken stock cubes, bring to boil and cook gently for 15 mins. Puree soup
in blender. Return to heat, add coconut cream, lemon juice, paste and
sugar. Bring to boil, cook another five mins. Season with pepper and, if
you like, a bit more salt. Garnish with coriander. Serve hot or cold.