Coconut, chilli and pumpkin soup

Coconut, chilli and pumpkin soup

Serves 8
Prep time 25 minutes
Cook time 35 minutes

4 large shallots, 3 cloves of garlic, 3cm knob of ginger, 2 thumb-size red chillies, 1kg (2lb 4oz) pumpkin or butternut squash, peeled, deseeded and cubed, 510ml (18fl oz) vegetable or chicken stock, 2 tablespoons of Thai fish sauce, 2 x 400ml tins low fat coconut milk, 1 x 25g pack fresh coriander, the zest and juice of 2 limes

To finish:
3 tablespoons finely chopped fresh coriander
1 thumb-size red chilli, deseeded and finely chopped

Heat a large non-stick saucepan. Peel and chop the shallots, garlic and ginger and deseed and chop the chillies. Add all these ingredients to the pan and season to taste.
Cook gently for 5 minutes on a medium-to-high heat and then add the pumpkin or butternut squash, stock, fish sauce and coconut milk. Simmer, partially covered, for 25 minutes.
Chop the coriander and stir into the pan along with the lime zest and juice, then puree the soup in a liquidiser or food processor, in batches.
Check the seasoning then serve the soup in bowls, garnished with the chopped coriander and chilli.

Per serving:
98cals; 3g fat, of which 0.5g saturated fat; 16.9g carbohydrate; 2.3g protein; no added sugar; 0.7g salt; 2.2g fibre