Pumpkin Soup with Ginger

Ingredients (roughly):

1kg Pumpkin diced

1 Sweet Potato diced

1 Lime (juice only)

2 Red long chilis (sliced in 2 pieces, no seeds)

2-3 Garlic Cloves
3inch Ginger

2 Onions (you can also use leek or scallion instead or put all three -> more tasty!)

300-400ml Water (if you put more water, the soup turns out less creamy - you can always add more water at the end if it’s too thick)

Instructions:

After cooking for 30-45 minutes (or whenever the pumpkin is soft), remove the chili skin and blend everything until its smooth. The chili skin is not so easy to eat/digest, so I suggest to remove it before you blend.

For the fine tuning:

Salt

Pepper

A bit of cream

A bit of milk

[You can even put some fresh chopped basil leaves for extra taste]