Pumpkin soup with bread

Ingredients

• 600 g pumpkin or squash, diced
• 1 onion, chopped
• 1 tsp grated ginger
• 600 ml unsalted stock
• 100 ml coconut milk
• 1 tbsp olive oil
• 4 slices wholemeal bread

Contains: Wheat

Method

1. Soften the onion and ginger in the oil; add the pumpkin and stock and simmer 20 minutes.
2. Blend smooth with the coconut milk.
3. Serve lukewarm with bread fingers for dunking; salt the adults' bowls.