A tasty twist on this seasonal soup. The spices add a welcome zing when you use pumpkins, but also work great with most other squash varieties. Makes about 4 servings, or 2 if you're having it as a main meal.
In a medium saucepan, heat the oil over a low heat and gently fry the onions for 5 minutes.
Add the garlic, chillies and lemongrass and continue to fry until fragrant.
Add the squash/pumpkin with the stock and coconut milk and bring to a boil. Cook gently until the pumpkin is soft.
Use a masher or blender to bring the soup to your favourite consistency and serve with a scattering of fresh herbs.
2 tbs vegetable oil
1 medium onion, chopped
1 clove garlic, chopped
2 small fresh red chillies, chopped (or adjust to taste)
1 tbs lemongrass, finely chopped
1 large squash or small pumpkin, peeled and chopped
400ml vegetable stock
1 can unsweetened coconut milk
Fresh basil or coriander leaves to garnish