Pumpkin Soup with Ginger and Coconut flavour

• ½ medium pumpkin
• 1 can of coconut cream
• 2 chicken stock cubes (check gluten free) dissolved in about 1/2 cup of water
• 1 tablespoon sugar
• 1.5 litres of water
• 1 level dessertspoons of ginger or equivalent
• 1 large brown onion
• ½   clove garlic crushed
• Mixed herbs and spices: 1 level teaspoon
• Plain Rice Crackers
  
  
  
  

 Boil a pot of water on the stove: 1.5 litres
Peel pumpkin, remove seeds and cut into moderate cubes
Sautee the pumpkin 
Add chicken stock cubes dissolved in about ½ cup of water

Bring to boil and simmer until pumpkin cooked (about 10-15 minutes)
Put into blender

Sautee chopped onion, ginger, sugar and crushed garlic till caramelized
Place this (onion, ginger, sugar, crushed garlic) in the blender also
Combine with pumpkin in blender
Pour this mixture into the water boiling in the stovetop pot
Add the coconut cream, herbs, salt, pepper as desired

Serve with crumbled rice
 crackers as garnish.
 (Like croutons)