Pumpkin, chilli and coconut soup

Step 1

Cut the pumpkin in half, then into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm/1in cubes.

Step 2

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.

Step 3

Pour in about 400ml/14fl oz of water, bring to the boil and cook until the pumpkin has turned to a pulp.

Step 4

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.

Step 5

If you like, add chunks of breadfruit or sweet potato towards the end of the cooking. Serve hot in bowls.