Ingredients

15g butter

500g pumpkin, chopped

1 clove garlic, crushed

1 litre (4 cups) water

2 vegetable stock cubes, crumbled

150g coconut cream

Method

Heat butter and garlic in large saucepan add pumpkin, water and stock cubes. Bring to the boil, reduce heat, and simmer for 25 minutes or until pumpkin is tender. Remove from heat, allow to cool, and blend or process pumpkin until smooth. Place into large bowl, stir in coconut cream, and refrigerate for several hours before serving.

Serve cold. Serves 6.