Chunky Pumpkin Pepperpot Soup - Ainsley Harriott

Ingredients

• 2 tbsp coconut oil
• 1 large white onion, finely chopped
• 1 scotch bonnet chilli, finely chopped
• 1 garlic clove, crushed
• 2 tsp curry powder
• a pinch of saffron
• 1 red pepper, large dice
• 1 yellow pepper, large dice
• 1 small pumpkin (or squash), peeled & cut into approx 2 1/2cm chunks
• 2 large tomatoes, roughly chopped
• 750ml vegetable stock
• 1 x 400ml tin coconut milk
• 1 tbsp pomegranate molasses (optional)
• 100g spinach, washed and drained
• salt and freshly ground black pepper
• 1 small handful coriander, chopped