Spiced Pumpkin Soup
A lovely fragrant soup, slightly spiced and flavoured with coconut.
For a dinner party try serving with cornbread.
Preparation time: 15 minutes Quantity: Serves 5-6 Cooking time: 20-30 minutes
Ingredients
2 tablespoons olive oil
1 large or 2 small chopped onion
1/4 teaspoon fennel seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon turmeric
1/2 fresh green chilli, finely chopped
2 cm grated fresh ginger
1 clove garlic
2 lemon grass-trimmed, chopped
1kg/ 2lb pumpkin, peeled and diced
2 lemon grass-trimmed, chopped
1 pint/550ml stock/water
1 tin/400ml coconut milk
Method
- Heat the oil in a large pan
- Cook the onions till soft without colour
- Add all the dried spices and cook out (cook for a little while to release the flavour)
- Add the ginger, garlic, lemon grass and chilli -cook for a minute
- Add the diced pumpkin
- Cook for 3-4 minutes to soften
- Add the stock, bring to the boil and simmer for 20-30 minutes - covered with a lid
- Add the coconut milk -taste to season
- Simmer for a few minutes till the pumpkin is soft
- Liquidise/process/whizz up -correct the seasoning and serve