To make, use two fresh small pumpkins, with heads chopped off and blasted in the microwave for 4 minutes to soften. Remove from microwave when done and with a table spoon scoop out the flesh which should easily come out due to the microwave heating.
Chop two small onions finely and fry in a large pan with some vegetable oil till translucent. Stir constantly to prevent burning.
Add the pumpkin flesh and one teaspoon of nutmeg power, one teasoon garlic paste, one teaspoon lemongrass paste, quarter teasoon of chilli paste. Mix it all up briskly.
Add about 1ltr (or less if preferred) of vegetable or chicken stock. Which one you use is down to personal preference. Stir it all up, raise the heat till it all starts to boil, add about one teaspoon of salt, one table spoon of unrefined brown sugar, a pinch of saffron and juice of half a line. Add a dash of dry or fresh basil. Put the lid on the pan and cook for about 20-30 minutes till the pumpkin is really soft.
Fill your sink up with cold water and transfer the pan to your sink. Dip the pan in to the cold water (making sure water doesn't spill in to your soup) and leave it there for 20 minutes or so to cool down. Once cool enough so that steam is not rising, ladle the soup in to a blender and whiz it up for about 30 seconds. Your soup shouldn't be totally smooth but have some texture to it.
Optionally, you can add some single cream to the soup towards the end before taking it off the heat but we didn't do that this time.
Totally yum! Ladle in to soup bowls and re-heat in the microwave for about two minutes and serve steaming hot. Grind some black pepper on top.
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