Halloween is almost upon us

A winter warmer as well as a way to use up that leftover pumpkin from Halloween. Just what the doctor ordered as far as keeping those pesky colds at bay is what I say...

This is the recipe though I have yet to try it. I can assure you that I shall though:-

Ingredients Serves: 4

• 1 tablespoon vegetable oil

• 15g butter

• 1 clove garlic, chopped

• 4 shallots, chopped

• 2 small fresh red chillies, chopped

• 1 tablespoon chopped lemongrass

• 500ml chicken stock

• 350ml coconut milk

• 475g peeled and diced pumpkin

• 1 bunch fresh basil leaves

Method Prep:10min › Cook:15min › Ready in:25min

1. In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chillies and lemon grass until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk and pumpkin; bring to the boil. Cook until pumpkin softens.

2. In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve garnished with basil leaves.

Have a new variation to tell me about? Drop me a line by filling in the form. I love hearing about new recipes so don't be shy...

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