►  Makes 2 Large or 4 Small Portions
2 potatoes

1 onion

1 garlic clove

1¼in (3cm) piece of fresh ginger

1 small Hokkaido squash, about 1lb 2oz (500g) in total

oil, for frying

2½ cups (600ml) hot vegetable stock ½

cup (100ml) coconut milk

½ tsp sea salt

pinch of freshly ground black pepper

pinch of freshly ground nutmeg pinch of ground cinnamon

¼ cup (40g) brown sugar

2 tsp vegan sour cream

3 tbsp roughly chopped flat-leaf

parsley leaves

Peel the potatoes, onion, garlic, and about one-third of the ginger and coarsely chop them all into cubes. Halve the squash and remove the soft center and seeds. Coarsely chop the squash, including the skin. Heat the oil in a pan and sauté all the chopped ingredients over medium heat. Pour over the stock and cook everything for about 10 minutes, until soft.

 

Purée the vegetable chunks in the soup using a handheld blender. Stir in the coconut milk, salt, pepper, nutmeg, and cinnamon and simmer everything for a further 5–10 minutes over low heat.

 

Meanwhile, carefully melt the sugar in a heavy-based pan over medium heat, without stirring. Peel the remaining ginger, slice it into julienne strips, and lightly caramelize these in the sugar.

Remove from the pan and leave to cool.

 

Leave the soup to cool and then chill. Pack up the soup, ginger strips, sour cream, and parsley separately. To serve, briefly warm the soup, stir in a spoonful of sour cream, and then sprinkle some parsley and strips of ginger over it.