Pumpkin, Coconut and Noodle Soup

After a cold and windy morning watching my son’s local football team going out of the cup after a hard fought fight what could be better than a satisfying bowl of spicey noodle soup.

This should feed about 4-6 depending on how much running around you’ve been doing.

2 tablespoons coconut or sunflower oil
Approx ¾ of a smallish pumpkin – peeled, deseeded and cut into 1cm dice
1x400g tin of coconut milk
2 red chillies – finely sliced
About a 1cm piece of ginger – finely chopped
3 cloves garlic – finely chopped
1 teaspoon each of ground coriander, ground cumin, sugar and salt
1 tablespoon soy sauce
Juice of 1 lime
Handful of mange tout
Large bunch coriander – chopped roughly
Vegetable stock
Ramen noodles
3 spring onions – finely sliced

Heat the oil in a large, heavy bottomed saucepan then add the ginger, garlic and chili and fry gently until starting to soften. Now add the coconut milk salt, cumin, ground coriander, sugar and soy sauce. Add vegetable stock – about the amount that would fill the empty can of coconut milk. When starting to boil add the diced pumpkin. Simmer for 10 minutes then add the mange tout, lime juice and chopped coriander. Simmer for a further 10 minutes. Then add the ramen noodle which need only a minute. Check the seasoning and adjust as necessary. Serve in bowls while piping hot and sprinkle a few chopped spring onions over the top.

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