| 1 | large butternut or kabocha squash |
| olive oil |
| 1 | onion, peeled and chopped |
| 2 cloves | garlic, peeled and chopped |
| 5 cm piece | fresh ginger, peeled and chopped |
| 1 heaped teaspoon | ground coriander |
| pinch | chilli powder |
| 5 cups | dilute vegetable stock or water |
| fresh coriander leaves, chopped |
| fresh chives, chopped |
| sea salt and freshly ground black pepper, to taste |
Peel the squash and chop into dice. Toss with olive oil, salt and pepper in a baking dish, and roast at 180C for about 30 minutes, until soft.
Heat some olive oil in a large saucepan, the saute the onion for 5-10 minutes, until it is soft and translucent. Add the garlic, ginger, coriander and chilli powder, and cook another 2 minutes. Add the stock and the pumpkin, and simmer for about 15 minutes.
Puree the soup in a food processor, in batches, adding more stock or water to thin as necessary, then return to the cleaned pot. Simmer until the soup is warmed through. Ladle into bowls, sprinkle with chopped herbs, and season to taste. Serve at once.
1 October 2003
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