|GLUTEN-FREE THAI-STYLE PUMPKIN, GINGER AND COCONUT SOUP|
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.
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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