Coconut, kaffir lime and pumpkin soup

Serves 4

1kg pumpkin, cut into wedges, roasted then cooled

1 can coconut cream

1 tbsp red curry paste

3 kaffir lime leaves

Large handful coriander

1 litre well flavoured broth (homemade, store bought or reconstituted)

Salt and pepper to taste

Lime wedges

In a large blender, place the roasted pumpkin (peel it first), coconut cream, curry paste, kaffir lime leaves, coriander and broth and blend til smooth. Heat gently in a saucepan on the stove and season to taste. Serve with a lime wedge to squeeze over.