1lb 2oz pumpkin
1cup chicken stock
1/2 chopped onion
1clove garlic crushed
2tsp ground cumin
40ml coconut milk
1tsp lemon juice
Peel pumpkin and chop into small chunks, combine pumpkin in a large pan with 1 cup water,stock onion garlic and cumin bring to boil, reduce heat to low simmer covered, for 15mins or until pumpkin is tender. Transfer mixture, in batches to food processor or blander and blend each batch until smooth. Return mixture to pan. Add coconut milk and lemon juice to pan, stir over medium heat until heated through. VARIATION: double heavy cream can be used insted of coconut milk. If u like it thinner use and extra 1cup of stock.
Thanks to Kerry Ely (Wisconsin) for the recipe!!
