Thai chicken and pumpkin soup

- 1 tablespoon peanut oil
- 1 onion sliced
- 1 tablespoon green curry paste
- 2 cloves garlic
- 1 tablespoon grated ginger
- 1 tablespoon lemongrass
- 4 cups chicken stock
- 1 cup coconut cream
- 500g butternut pumpkin, peeled and chopped
- 500g chicken fillet, chopped

1. Heat the oil in a large pan, add the onion, curry paste, ginger, garlic and lemongrass and cook until onion is soft.

2. Add the stock and coconut cream, bring to the boil,  add the pumpkin and cook uncovered for about 10 minutes.

3. Add the chicken and cook for 6 minures more, until the chicken is cooked.