Thai style pumpkin & chicken soup

Pre-heat the oven at 220°C

Halve a butternut squash lengthwise  and remove the seeds

Halve 2 onions, without peeling them

Put them on a baking tray, with a whole garlic bulb.

Sprinkle salt, pepper and olive oil over them, cover with baking paper and then with alu foil.

Put in the hot oven for 45 mins, then remove the foil and paper and bake for another 20 mins to caramelise the onions and soften the pumpkin

Cool a bit and scoop out the pumpkin flesh and transfer to a big pan. Peel onions and garlic and add to the pumpkin

Add 1 l chicken- or vegetable stock plus 250 ml water.

Use the stick blender to make a thick soup

Bring to the boil.

Slice 2 chicken breasts and add to the soup, with 2 tsp fishsauce and 1,5 tbsp lime juice

Boil softly till the chicken meat is done

Mix with 3 g coriander leaves, serve in bowls and decorate with rings of green pepper and some lime on the side

(A Donna Hay recipe)

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