Spiced pumpkin soup

• olive oil↗4 tbsp tbsp
• small leeks↗4

  trimmed, washed and roughly chopped

• large potatoes↗3

  diced

• garlic cloves↗3

  crushed

• butternut squash↗2

  peeled, deseeded and cut into 4cm chunks

• coconut milk cans↗2 x
• lemongrass3
• chilli↗

  shrimps (see recipe below) or snipped chives, to serve

Step-by-step instructions

1. 1

   In a large pan, heat the oil with ½ tsp salt and some pepper. Add the leeks and potatoes, cook for 5 mins over a medium heat, stirring constantly, then add the garlic and squash. Continue to cook for 10 mins to give everything a bit of colour.

2. 2

   Add the coconut milk and 1 litre water, or enough to cover the mixture. Place the lemongrass on a board and crush with the flat end of a cleaver or knife, then add to the soup, turn the heat up and bring to the boil, then reduce the heat to a simmer. Cook for 20 mins until the squash is mushy. Remove the lemongrass.

3. 3

   Blend until smooth (the soup should be nice and thick, but add a splash of water if it has become too thick). Return to the saucepan and put back onto the heat. Taste and season again, then serve with a bowl of snipped chives and one of Chilli shrimps (see below), allowing guests to help themselves.