Thai Pumpkin Soup (10 Portions)

50 grams butter 3 onions – diced 2 kgs butternut pumpkin 2 Litres Chicken Stock 1 tsp Sugar 1 Tbs Ginger (grated) 4 lime leaves 2 stems Lemon Grass ½ bunch coriander 1 Tbs Chilli – red, sliced 375 mL Coconut Milk Salt & Pepper

Place butter in a large pot. ADD the onions and pumpkin and allow to cook without browning. ADD the other ingredients except the coconut milk and seasoning. Cook until vegetables are soft. Remove the lemongrass and lime leaves. Puree in a blender and return to the pot, return the boil. ADD coconut milk and seasoning. Heat through do not BOIL.