Pumpkin Soup with a Black Earth Twist
1 medium pumpkin, peeled and diced
1 large onion, diced
1C chicken or vegetable stock
1/2C coconut cream or milk
2Tablespoons Black Earth Kasundi or Chilli and Lime Conserve
Place diced pumpkin and onion in a large pot with stock. Add water just to cover. Simmer until pumpkin is soft. Allow to cool slightly and then puree.
Return to heat and add coconut cream / milk.
For a Thai pumpkin soup add Chilli and Lime Conserve or for an Indian version add Kasundi. 2 Tbsp is just an indication. Of course, you can add more to your liking.
Serve with rustic bread or scones.