Thai Pumpkin Soup

Ingredients

• 2 tablespoons olive oil
• 1 brown onion peeled, diced
• 2 clove garlic peeled, minced
• 1 teaspoon ginger peeled, minced
• 1 teaspoon tumeric ground
• 1 teaspoon lime zest
• 500 grams pumpkin peeled, roughly chopped
• 1 large potato peeled, roughly chopped
• 1 litre vegetable stock
• 300 ml coconut milk
• 1/2 cup mint washed, shredded

Directions

1. In a frypan, preheat the olive oil and sauté the onion, garlic and ginger until golden brown. 
2. Add the turmeric, zest, pumpkin and potato and stir until completely coated.
3. Pour over the stock and coconut milk and simmer for 30 minutes. Allow to cool for 5 minutes.
4. Add 125ml of warm water and then blend the soup using a stick mixer until thick and consistent.
5. Serve with mint and crusty sour dough bread.