Thai Pumpkin Soup

1 brown onion

1/2 butternut pumpkin

2 tspns crushed ginger

2 tspns crushed garlic

2 tspns crushed lemongrass

1/2 tspn crushed chilli

1 tin coconut milk

1 tbspn oil

1. Fry onions in oil with garlic, ginger, lemongrass and chilli until transparent.
2. Peel and chop pumpkin into squares and place in pot.
3. Cover pumpkin with water and cook until pumpkin is very soft.
4. Add Coconut milk and blend with stick blender until smooth.

You can also just mash this with a potato masher until it is relatively smooth.  This makes a soup with more texture.