You really can't go wrong with pumpkins - they're cheap as chips and last forever. Vickie cooked this for us in Dunedin and it's tasty enough even for Mat who's normally suspicious of pumpkins.
50g clarified butter
1 large onion
2 cloves garlic
2tsp crushed ginger
1tbsp flour
Salt and pepper
1 red pepper, finely chopped
1tbsp orange juice concentrate
1 can coconut cream
1 pumpkin, peeled and chopped
2tbsp Thai chilli sauce
600ml stock
600ml water
2tbsp fresh coriander
Put the pumpkin in a saucepan and three-quarters cover in water. Boil until soft (about 10 minutes) then mash.
Sauté the onion, garlic and ginger in the butter. Add flour, stir and cook until thick. Add the chopped peppers, orange juice, coconut cream, mashed pumpkin, Thai chilli sauce, stock, water and coriander. Season then bring to the boil and simmer for 30 minutes.