1 tin coconut cream
1/3 bottle BBCC Fiery Coconut Chilli Sauce
1 T freshly grated ginger
1 C chopped red onion
1 T butter
1/4 C mild chili sauce (optional)
1 C water
2 cubes chicken or vegetable stock cubes, crumbled
1 C milk
Yogurt or Sour cream (to swirl)
Saute shallots, ginger and red onion gently in butter. Add water, stock cubes and milk and mix through. Add pumpkin, coconut cream and sauces. Heat through. Season to taste.
Serve with a swirl of yogurt or sour cream.
Recipe supplied by Byron Bay Chilli Company