Pumpkin, coconut and chilli
Ingredients:
1 large pumpkin cut in chunks
Olive oil
1 white onion/ 2 large shallots
2 cloves garlic, crushed
1 medium red chilli, chopped
A few sprigs of thyme
100 ml of vegetable stock (preferably homemade otherwise organic cubes)
1 can coconut milk or cream
lots of coriander, washed and leaves picked reserving the stalks
salt and pepper
50g/2oz Diced cold butter to finish
Method:
- Cut the pumpkin into quarters so they are a manageable size to work with, scoop out the seeds and remove the skin.
- Chop the flesh into small chunks, toss in oil and thyme, and then roast in a hot oven
- In a large heavy based saucepan sweat the onion, chilli, and garlic with a little olive oil. When soft add hot stock, and keep on a slow simmer.
- When the pumpkin is well caramelized spoon it off the tray into the stock mix, making sure to get all the sweet scrapings. Give it a good mix with a wooden spoon and then remove from heat.
- Carefully ladle the pumpkin mixture into a blender making sure that you don’t fill it more than a third to avoid any hot liquid being forced from the top. Start on a slow speed, increasing as you add more of the mixture. You may have to blend the soup in batches depending on the size of the blender and quantity of soup. With the last batch add the coconut milk and coriander stalks, and then whilst still blending, drop in the cold butter to achieve a glossy finish.
- Put the mixture back into the saucepan and gently heat, adjust the seasoning
Serve in large bowls with the coriander leaves for garnish. To make a hearty meal, serve with toasted and buttered farm house bread.