Coconut chilli and pumpkin soup
Serves 6


2 tbsp light olive oil
1 large onion, chopped
2 cloves garlic, chopped
4 cm piece ginger, peeled and finely chopped
1-2 red chillies, deseeded and chopped
1 Kg prepared pumpkin or butternut squash, peeled, deseeded and cubed
500ml vegetable stock
400ml can light coconut milk
5 tbsp Horlicks
Grated zest and juice 1 lime

To serve
2 tbsp toasted pumpkin seeds


1. Heat the oil in a large pan, add the onion, garlic, ginger and chillies, cook gently for 5 minutes until the onion has softened.

2. Add the prepared pumpkin or butternut squash the stock, coconut milk and bring to simmer. Sprinkle over the Horlicks and stir together, cover with the lid slightly off-set and simmer for 20-25 minutes until the squash is very tender.

3. Remove from the heat and cool a few minutes before pureeing the soup in a food processor or blender.