SPICED PUMPKIN, COCONUT MILK AND CORIANDER SOUP

1 large onion chopped
2 tbsp olive oil
2 cloves garlic chopped
2cm piece ginger grated
1 1/2 tbsp Red Hill Spice Girls Laksa blend
1 1/2 kg pumpkin skin off and chopped into pieces
200ml coconut milk
Chicken or vegetable stock to cover vegetables
Fresh coriander chopped - to serve

Cook onion in oil until soft. Add garlic, ginger and Laksa blend and cook for 1 minute.
Add pumpkin and stock, bring to the boil and then simmer until pumpkin is cooked through. Add coconut milk and warm through.
Puree soup and serve with crusty bread and sprinkle with fresh coriander.

SERVES 6