Spicy Asian pumpkin soup

Sometimes all you want is comfort food and this Asian style pumpkin soup is definitely that. It's warming, spicy and creamy. I actually think a thicker version would be perfect as a curry base!

Ingredients (4p):

• 1 butternut squash • 1 white onion • 4 garlic cloves • 1 tbsp grated ginger • 1-2 red chilli peppers • ½ tsp white pepper • ½ tsp sereh • 1 orange • 1 liter vegetable broth • 2 tbsp light soy sauce • ½ cup coconut cream • optional chilli oil or hot sauce •

1. Start with pre-heating your oven at 200°C. Cut your butternut squash in half and take out the seeds. Chop it up in large chunks and drizzle oil over it. Put on a baking tray and grill for 30 to 40 minutes, until nice and soft.

2. While the pumpkin is in the oven, chop up your onions and chillies in large chunks, chop the garlic fine and grate the ginger. Get a large soup pan and add some oil.

3. Saute your onions, garlic, chilli and ginger. Add the white pepper and sereh. While this is cooking, grate the zest off of the orange and squeeze out the juice. Add this, together with the soy sauce and vegetable broth. Bring to a gentle simmer until the butternut squash in the oven is fully cooked.

4. Once the squash is cooked, add to the broth and get your mixer and mix until everything in blended and super smooth.

Garnish with the coconut creme, spring onions and chilli oil. We also added some yuzu hot sauce, but you can add any hot sauce you like. I would have added cilantro as well, but my bf doesn't like that 😇

Add less broth for a thick sauce-like consistency to add over chicken, veggies and rice!

Enjoy!