Thai Pumpkin Soup With Coconut Milk

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1 tablespoon of olive oil

1 brown onion, coarsely chopped

2 clove of garlic, grated

1.5 kg of butternut pumpkin, peeled, coarsely chopped

2 tsp ground coriander (cilantro)

1 tsp ground cumin

1 tbs ginger, chopped or grated

1 bunch coriander (cilantro) roots, washed, coarsely chopped

1 bunch of coriander (cilantro) leaves, chopped roughly

1 litre of vegetable stock

400 ml of coconut milk or cream

Method: 1. Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent. 2. Add the ground coriander, cumin, fresh ginger and coriander roots and cook, stirring until aromatic. 3. Add

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