Thai Spiced Pumpkin Soup
The fragrance of the lemongrass, chillies and coconut give this pumpkin soup a special edge and a real kick. Add more chillies if you like hot food, less if you prefer a mild flavour.

Serves 4
1 tbsp vegetable oil
15g butter
1 clove garlic, chopped
4 shallots, chopped
2 small fresh red chillies, chopped
1 tbsp chopped lemongrass
500ml chicken stock
350ml coconut milk
475g peeled and diced pumpkin
Bunch of fresh coriander
A few slices of red chilli

Heat the oil and butter over a low heat in a medium-sized saucepan.
Cook garlic, shallots, chillies and lemongrass until fragrant.
Stir in chicken stock, coconut milk and pumpkin; bring to the boil. Cook until pumpkin softens.
Blend the soup in batches to the consistency you prefer and serve garnished with coriander leaves and the slices of red chilli, for decoration.
Delicious accompanied with some thick, crusty bread and butter.