Tip: 6 weeks before X-mas

Yes, autumn has really arrived. And what could be better than the recipe of my dear cousin Fleur Beill. This recipe is of course delicious in the fall, but can also be served very chic with a hollowed-out pumpkin on Christmas Eve!

Fleur has been making delicious & healthy recipes for ages. Nice to know: Fleur grew up in Portugal. She then settled in the Netherlands and currently lives in England. So, in addition to a variant of the Dutch gingerbread in December, you can also expect influences from Portuguese and English cuisine. Curious about more recipes from Fleur Beill? Then take a look at her Instagram account @cookwithfleur .

Supplies
1 tablespoon of olive oil
1 onion
2 cloves of garlic
1 medium butternut squash
1 teaspoon dried lemongrass
1 tablespoon of fresh grated ginger
1 bunch of coriander
1 liter chicken stock
400 ml coconut milk

Instructions

1. Remove the ends of the coriander and chop finely.

2. Peel the pumpkin and cut into small pieces.

3. Heat the oil in a large soup pot over medium heat. Then add the onion and garlic and cook until the onion becomes translucent.

4. Add the chopped ginger, lemongrass and coriander. Cook until the coriander is soft before adding the pumpkin.

5. Add the sliced pumpkin and cook for 5 minutes

6. Add the chicken stock and bring to a boil.

7. Cook gently for 30 minutes or until the pumpkin is tender.

8. Remove the pan from the heat and let it cool slightly.

9. Pour the soup into a blender and blend until smooth and add half of the coconut milk and some coriander leaves. Keep the rest for the garnish.

10. For a fancy Christmas look, serve in half of a hollowed-out pumpkin. No time? Serve in a nice soup bowl.

11. Decorate with the remaining coriander and some chilli and coconut milk