Canberra Pumpkin and Coconut Soup

• 1 onion, sliced
• 2 cups pumpkin, peeled, deseeded and diced
• 1 cup potato, peeled and diced
• 1 tablespoon oil
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 garlic cloves, chopped
• 2 cups unsalted chicken stock
• 14 ounces coconut milk
• 1 bunch fresh chives, chopped
• salt and black pepper
• cream, to garnish

1. Heat the oil in a large pot.
2. Saute onions until soft, but not colored.
3. Add potatoes, pumpkin and garlic.
4. Stir through.
5. Sprinkle in dried herbs, stir and cook for a further 2 minutes, ensuring nothing sticks.
6. Add the stock and coconut milk.
7. Bring to the boil, cover and reduce heat to a simmer for approximately 30-40 minutes.
8. Blend soup with a food processor or stick blender, until smooth (the stick blender is much easier).
9. If you like a very silky texture, put the soup through a fine mesh strainer.
10. Season to taste, add the chopped chives and stir through.
11. Serve with a little cream and fresh chives as garnish.

onion, pumpkin, potato, oil, ground coriander, ground cumin, garlic, chicken, coconut milk, fresh chives, salt, cream

Taken from www.food.com/recipe/canberra-pumpkin-and-coconut-soup-230773 (may not work)