Ingredients
- 1 medium pumpkin, or butternut squash
- 1 large white onion, chopped
- 2.5cm/1in piece of root ginger, finely chopped
- 2 garlic cloves, finely chopped
- ½ Scotch bonnet chilli, seeds removed, chopped
- 4–5 sprigs thyme
- 400ml/14fl oz coconut milk
- sea salt and freshly ground black pepper
- breadfruit or sweet potato chunks, to taste (optional)
Method
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Cut the pumpkin in half, then into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm/1in cubes.
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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.
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Pour in about 400ml/14fl oz of water, bring to the boil and cook until the pumpkin has turned to a pulp.
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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.
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If you like, add chunks of breadfruit or sweet potato towards the end of the cooking. Serve hot in bowls.
Crafts and Life 
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