Ingredients
1 tbsp olive oil
1 brown onion
diced
2 carrots
diced
2 celery
diced
2 cloves garlic
crushed
2 cm ginger
grated
2 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp ground turmeric
1kg pumpkin
peeled and chopped
4 cups chicken or vegetable stock
1L
1 tbsp coconut cream
400ml
½ cup shredded coconut
coriander
to serve
Allergy Advice
Contains Nuts
Equipment
- 1 large saucepan
- 1 blender or stick mixer
- 1 small non-stick frypan
Instructions
- Heat oil in a large saucepan over medium heat. Cook onion, carrots and celery for 4 minutes, stirring often.
- Add garlic, ginger and spices and cook for a further minute.
- Add pumpkin, stirring well. Add stock, increase heat and bring to the boil. Reduce heat and simmer for 1 hour until pumpkin is very soft.
- Blend or blitz to form a smooth soup. Return to saucepan and warm over a gentle heat.
- Open tin of coconut cream and spoon the solid cream off the top, reserving it. Pour remaining liquid into soup and combine well.
- Meanwhile, heat a small non-stick frypan over medium heat. Add shredded coconut and cook, shaking pan, until golden. Set aside.
- Serve soup topped with a spoonful of reserved coconut cream, a sprinkling of toasted coconut and coriander leaves.
Notes
Tip
Do not shake the coconut cream tin before opening.
Tip
Use Jap or Butternut pumpkin for best results.
Variation
Use vegetable stock for a vegetarian/vegan version.
Storage
Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
