1 onion, medium-sized
1 ginger root
1/2 bunch fresh coriander
2 bay leaves
1 litre water
Peel and cut 250g of pumpkin into cubes. Peel and chop the onion and a one-inch-sized piece of fresh ginger and reserve.
Wash and chop the coriander leaves and stem and reserve separately.
Heat the butter in a pan, add the bay leaves, peppercorns, onions and ginger, and sauté for two minutes. Add the cubes of pumpkin, coriander stems and water, bring to a boil and simmer for 15 minutes.
Pass the liquid through a chinois and transfer the liquid into a clean saucepan. Pick out the cubes of pumpkin using a fork, and discard the spices, onion and coriander stem.
Blend the cooked pumpkin with chopped coriander leaves and half a cup of the strained liquid in a food processor.
Reduce the strained liquid for a further five minutes, add the puréed pumpkin, bring to a boil once again and check seasoning.
Serve hot and garnished with a swirl of cream.
Alfred Prasad, head chef, Tamarind, London