Ingredients

• 1 medium pumpkin
• or butternut squash
• 1 large white onion
• chopped
• 2.5cm/1in piece of root ginger
• finely chopped
• 2 garlic cloves
• finely chopped
• ½ Scotch bonnet chilli
• seeds removed
• chopped
• 4–5 sprigs thyme
• 400ml/14fl oz coconut milk
• sea salt and freshly ground black pepper
• breadfruit or sweet potato chunks
• to taste (optional)

Directions

• Cut the pumpkin in half
• then into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm/1in cubes.
• Put the pumpkin in a large pan with the onion
• ginger
• garlic and chilli. Strip the leaves from the thyme and add to the pan.
• Pour in about 400ml/14fl oz of water
• bring to the boil and cook until the pumpkin has turned to a pulp.
• Add the coconut milk and season to taste with salt
• then reduce the heat and leave the soup to simmer for another 5–10 minutes.
• If you like
• add chunks of breadfruit or sweet potato towards the end of the cooking. Serve hot in bowls.