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Even if you don't like pumpkin, I think you'll be impressed with this Thai-style soup -- as long as you like ginger and garlic.


1 medium size pumpkin
1 can coconut cream
chicken stock, home-made OR made with gluten-free stock cubes
2 rounded dessertspoons of ginger in syrup OR fresh ginger
1 large brown onion
3 cloves garlic
cooking oil
herb salt, pepper


Remove the pumpkin skin and seeds, chop pumpkin into chunks. Slice onion. Crush garlic. In a large frypan or pan, saute the onion and garlic in a little oil until golden. Add chunks of pumpkin and saute, stirring, for five minutes. Add enough chicken stock to cover the pumpkin. Add ginger.

Bring to the boil and then simmer for about 15 minutes, till the pumpkin is soft. Take it off the heat and allow to cool. Blend the mixture to a puree.

Put it back on the stove, add coconut cream and salt and pepper. Bring the heat up slowly until the soup is simmering. Adjust seasoning to taste.

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Allan Gardyne, Golden Beach, Queensland, Australia.
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