500g Hokkaido pumpkin, butternut squash or small pumpkin 4 large potatoes 3 cloves garlic 2 onions 2 tbs olive oil 2 tsp thyme 1 green chilli 2 cans coconut milk 300ml water 2 tbs lemon juice salt and black pepper
Peel and cut the vegetables roughly. Fry them lightly in olive oil with the thyme and chopped green chilli. Add coconut milk and water, and simmer 30-45 minutes. Blend the soup and add lemon juice, salt and pepper to taste. Sprinkle the hot soup with finely chopped coriander, sliced red chilli and the toasted sesame seeds. Serve with bread.
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