600 mg Chopped pumpkin flesh
1 lg Onion chopped
2 tb Vegetable oil
2 tb Chopped ginger
400 ml Coconut cream
300 ml Water
2    Chicken stock cubes
1 ts Chopped chillies
1 tb Lemon juice
2 tb Chopped coriander
1 tb Tomato paste
Pinch of sugar
Freshly ground pepper

Saute pumpkin and onion lightly in vegetable oil. Add water, ginger,
chicken stock cubes, bring to boil and cook gently for 15 mins. Puree soup
in blender. Return to heat, add coconut cream, lemon juice, paste and
sugar. Bring to boil, cook another five mins. Season with pepper and, if
you like, a bit more salt. Garnish with coriander. Serve hot or cold.