Pumpkin, Chilli & Coconut Cream Soup
A recent email from a friend asking for my recipe for Pumpkin Soup prompted another memory from my years of catering – and we are still in the throes of some very cold weather despite the odd sign of Spring trying to peek through. Delicious and simple comfort food with minimum effort. This is my version which was originally written by acclaimed New Zealand author Lois Daish and reproduced here with her kind permission.
INGREDIENTS
½ large pumpkin, peeled, seeded and diced
2 tbsp olive oil
1 large onion, peeled and cut into rough dice
2 green chillies, seeded and roughly chopped
2-3cm piece fresh ginger, peeled and diced
2 cloves garlic, peeled
1½ litres chicken stock
Sea salt & freshly ground black pepper
1½ cups coconut cream
TO SERVE: (optional)
fresh coriander leaves
a swirl of coconut cream
sliced green chilli
lime wedges
DIRECTIONS
Heat the olive oil in a large pot and add the diced onion, green chillies, ginger and garlic. Cook, stirring frequently until the onion is soft – about 5-8 minutes.
Add the diced pumpkin, stir to coat with the oil and cook a couple more minutes
Add chicken stock, bring to the boil, lower heat and simmer until the pumpkin is soft and collapsing – about 30 minutes.
Remove soup from heat and purée in batches in a blender or food processor.
Return soup to the pot, season to taste with sea salt & black pepper and stir in the coconut cream.
Reheat and serve garnished with fresh coriander leaves, a swirl of coconut cream & sliced green chilli if desired.
Cut the slight sweetness of the pumpkin with a squeeze of lime juice if you’d like to add a bit of tang to your soup.