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SPICED PUMPKIN SOUP

1 tsp finely chopped garlic
1 Tbs oil
2 tsp ground cumin
1 tsp freshly ground coriander seeds
750g pumpkin
1 cup water
1 cup coconut cream
1/2 tsp salt
1 tsp Tabasco sauce

In a medium-sized, gently cook the garlic in the oil about a minute,
then add the ground cumin and 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, then
cover and cook gently in the water for 10 minutes or until tender.
Puree the pumpkin, spices and cooking liquid in a food processor,
or blender, then add coconut cream, salt and Tabasco sauce in
quantities to suit your taste. Re-heat 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.

Note: If you have green curry paste in the refrigerator, add 1/2-1
tsp to the oil just after you add the spices.

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