Spicy Pumpkin Coconut Soup

A very spicy and creamy pumpkin soup

I use the extreme strong Madame Jeanette chilli from Surinam. They are shaped like small bell peppers but with Habanero-like heat. Its flavour can be described as "fruity", with hints of mango and pineapple. The Madam Jeanette is also known as the "Suriname Yellow" and it may be related to the "Suriname Red". It is often confused with the yellow Adjuma, which is less elongated and said to be more spicy but less flavourful. Madame Jeanette is used in almost all facets of Surinamese cuisine.

What you need:

• 1 medium pumpkin
• 1 large white onion, chopped
• 2.5cm piece ginger, finely chopped
• 2 garlic cloves, finely chopped
• ½ habanero or Madame Jeanette chilli, seeds removed, chopped
• 4–5 sprigs thyme
• 400ml coconut milk
• sea salt and freshly ground black pepper

Preparation method

1. Cut the pumpkin into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm in cubes.
2. Put the pumpkin in a large pan with the onion, ginger, garlic and chilli. Strip the leaves from the thyme and add to the pan.
3. Pour in about 400ml of water, bring to the boil and cook until the pumpkin has turned to a pulp.
4. Add the coconut milk and season to taste with salt, then reduce the heat and leave the soup to simmer for another 5–10 minutes.
   Serve hot in bowls. 
   You can freeze extra portions for two or three weeks.