Spicy pumpkin soup

A medium sized pumpkin, deseeded, peeled and roughly chopped

1 Tbsp Sesame oil

A thumb-sized piece of root ginger, finely chopped

1 Red chilli, chopped

1 Lemongrass, chopped

1 Large onion

1 1/2 pints Vegetable stock

1 Tbsp mango chutney

Salt and pepper

Heat the sesame oil in a pan before adding the ginger, lemongrass and

chilli. After a few minutes, stir in the onion, softening slightly

before adding the pumpkin. Pour in the stock and simmer gently for 10

minutes or so; after which the pumpkin should squish easily. Transfer

everything into a blender and blitz to a smooth consistency; pour back

into the pan and season. Spoon in the mango chutney and leave to

bubble on a low heat for a few minutes. Serve with chopped chilli,

ginger matchsticks and fresh coriander.