Margreet's Pumpkin Soup

Margreet’s Pumpkin Soup: (which I have slightly adapted from her original recipe)
Ingredients:

• 1 whole pumpkin
• 1 onion
• 2 cloves of garlic (finely chopped)
• 1 teaspoon of finely grated ginger
• 1 red pepper
• 2 tablespoons of Thai Chili Sauce
• 600 mls chicken stock
• 500 mls water
• Juice of half an orange
• salt and pepper to taste
• ¼ cup of coconut cream
• 2 tablespoons of finely chopped coriander
  

Method:

Make a few cuts into the pumpkin (to prevent it from exploding) before putting it in the microwave for 15 minutes. This will make it much easier to peel and cut up.
Sauté onion, ginger and garlic until the onion has softened but not browned.
Put these in the slow cooker with the chopped up pumpkin and all the other ingredients except the coconut cream and coriander.
Bring to boil in a saucepan, cover and simmer for 30 minutes.
Process with blending stick or in food processor
Pour into bowls and into each swirl a tablespoon of coconut cream.
Sprinkle with chopped coriander.

Read more: http://www.3news.co.nz/Pumpkin-soup-and-cheese-rolls---recipe/tabid/420/articleID/165378/Default.aspx#ixzz1rhlu5ido