Thai Pumpkin Soup
Finely slice onion, red chilli, cloves of garlic, the coriander stalks and the ginger. Set them aside.
Get a large pan on the heat and pour in a glug of olive oil. Add your onion, ginger, garlic, chilli and coriander stalks. Fry until soft. Add a heaped tsp of lemongrass puree. Mix it in and add your pumpkin.
Stir it about. Crumble in a stock cube. Pour in enough water to cover the pumpkin, place a lid on top and boil for 25 minutes until the pumpkin is soft.
When ready, pour soup back into the hollowed out pumpkins, scatter with coriander leaves, drizzle over some olive oil and tuck in! Enjoy!