Pumpkin & Lemongrass

• 1 tablespoon olive oil or butter
• 1 onion, peeled and diced
• 1 carrot

Heat a pot on a medium-low heat and add the oil or butter. Fry the onion, carrot, spices and lemongrass for 5–10 minutes until soft.

Stir in the pumpkin and continue to cook for a few minutes.

Pour in 1.2 litres of boiling water, and throw in the crumbled stock cubes and creamed coc