Easy recipe Ginger-Pumpkin Soup

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about one large (about fiftyg), shallot (Recipes by ingridients shallot) peeled, cut in half about one (about about teng) long red, chilli (Recipes by ingridients chilli) cut in half about eight cm piece (about about thirtyg) fresh, ginger (Recipes by ingridients ginger) peeled, coarsely chopped three cloves, garlic (Recipes by ingridients garlic) peeled two limes, zest and juice (Recipes by ingridients juice) separated about one/two punnet (about about eightg) fresh coriander, leaves and stems separated about one tbsp canola oil three medium carrots, peeled, sliced about nine hundred g Kent pumpkin, peeled, seeded, cut into threecm pieces five cups chicken stock or water four hundred ml can coconut milk (Recipes by ingridients milk) Roti (see Related Recipes), to serve In a food processor, blend the, shallot (Recipes by ingridients shallot) , chilli (Recipes by ingridients chilli) , ginger (Recipes by ingridients ginger) , garlic (Recipes by ingridients garlic) lime zest and coriander stems to form a paste-like mixture. Heat a medium heavy pot over medium-high heat. Add the oil and paste (Recipes by ingridients paste) and cook for two minutes or until mixture is fragrant. Add the carrots, pumpkin, stock and all but two tablespoons of the coconut. milk (Recipes by ingridients milk) Cover and bring to a simmer. Cook for twenty minutes or until vegetables are tender. Using a blender, and working in batches, puree the soup with two tablespoons of lime juice (Recipes by ingridients juice) until smooth and creamy. Season with salt. Ladle soup into bowls and garnish with remaining coconut milk (Recipes by ingridients milk) and coriander leaves. Serve with the roti (see Related Recipes). .