PUMPKIN AND GINGER SOUP

2 lbs pumpkin 

2 shallots 

3 oz ginger 

a few sprigs of fresh herbs , such as chives, mint 

extra virgin olive oil 

1 qt organic vegetable stock 

6 oz coconut milk, plus extra to serve 

½ tablespoon chile powder 

1 lime 

Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.

Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft. 

Add the stock, coconut milk and chile powder. Season, then bring to the boil and simmer for 40 minutes. 

Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.

Jamie Oliver

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