Pumpkin, ginger & coconut soup

This may be one of my best soups to date. You have to try it: it’s creamy and has that gingery spice to it. And it will be ready to serve in 20 minutes! 🎃🥥🫚

INGREDIENTS (4 servings)
- 1 butternut squash or hokkaido pumpkin
- 1 large or 2 small carrots
- 4-5 cm of ginger
- 1 chilli pepper
- 2 cloves of garlic
- 400ml coconut milk
- 600ml veggie stock
- fresh koriander
- juice of half a lemon
- tsp tumeric
- olive oil, salt, pepper

1. Chop & peel the pumpkin and carrots. Also finely chop the chilli pepper and ginger. Peel 2 cloves of garlic and smash them, no need to chop them.
2. Add some olive oil to a large soup pan, fry the chilli, garlic and ginger for 1-2 mins.
3. Add the pumpkin and ginger to the pan and fry for a few minutes until they start to brown. Add the stock to submerge the veg and bring to a boil. Leave to simmer for 10 minutes until you can prick through the veg with a fork.
4. Add the coconut milk and leave to simmer for 2 more minutes. Now blend with a (hand) blender until super smooth. Add the lemon juice (this really adds to the flavour!). Season to taste with salt, pepper and tumeric.
5. Serve with a big bunch of fresh koriander and enjoy!!✨