- Heat the oil in a large pan, add the onion, garlic, ginger and chillies, cook gently for 5 minutes until the onion has softened.
- Add the prepared pumpkin or butternut squash the stock, coconut milk and bring to simmer. Sprinkle over the Horlicks and stir together, cover with the lid slightly off-set and simmer for 20-25 minutes until the squash is very tender.
- Remove from the heat and cool a few minutes before pureeing the soup in a food processor or blender. Stir in the lime zest and juice and season if needed.
- Serve the soup garnished with toasted pumpkin seeds and a sprinkle of paprika pepper.
Use 1 or 2 chillies depending on your taste and the size of the chillies, the smaller they are the hotter they are
2 tbsp light olive oil 1 large onion, chopped 2 cloves garlic, chopped 4 cm piece ginger, peeled and finely chopped 1-2 red chillies, deseeded and chopped 1 Kg prepared pumpkin or butternut squash, peeled, deseeded and cubed 500ml vegetable stock 400ml can light coconut milk 5 tbsp Horlicks Grated zest and juice 1 lime 2 tbsp toasted pumpkin seeds Paprika
Time: 10 mins Serves: 6 Nutrition: 200 kcal, 13g fat, 4.6g sat fat