: Recipe by Simon and Alison Holst -This version is particularly quick and easy, while the added spices and coconut cream turn it into something quite exotic.  

For 3-4 servings:
1 tsp finely chopped garlic
1 Tbsp oil 2 tsp ground cumin
1 tsp freshly ground coriander seeds
750g pumpkin
1 cup water ( approx)
1 cup coconut cream
1/2 tsp salt
1 tsp Tabasco sauce ( Optional)

In a medium-sized pot, gently cook the garlic in the oil for about a minute, then add the crushed coriander seeds and heat for another minute or two, until the spices are aromatic but have not darkened too much.

Add the pumpkin, cut in 1-2cm cubes, and water then cover and cook gently for about 10 minutes or until tender. Puree the pumpkin, spices and cooking liquid in a food processor, blender or mouli, then add coconut cream, salt and Tabasco sauce in quantities to suit your taste.

Reheat when required and serve with crunchy bread and salad as the main course of a light meal, or at the start of a spicy Asian meal.

HINT: If you have green curry paste in your refrigerator, add 1/2-1 teaspoon to the oil just after you add the spices