Spiced Pumpkin & Coconut SoupPumpkins are good vegetables...



Spiced Pumpkin & Coconut Soup

Pumpkins are good vegetables which we often take for granted. Inexpensive, and available for all the cold months, they make a wonderful base for soups.

1 Tbsp Butter

4 Garlic Cloves

2 tsp ground cumin

1 tsp ground coriander

750g pumpkin

1 cup water

1 cup coconut cream

½  tsp salt

1 tsp Hot pepper sauce (Optional)

Cook the butter and finely chopped garlic together in a large pan with a lid for 1-2 minutes. Add the spices, and cook for another minute or so before adding the pieces of unpeeled pumpkin and the water.

Cover and cook gently for 10 minutes or until the pumpkin is tender, adding more water if it evaporates during this cooking. Leave until cool enough to handle, then peel or scoop out seeds and peel off skin.

Put the remaining flesh in a blender or food processor, puree, then add the coconut cream, salt and hot pepper (optional). Taste and balance the flavors, adding more water or coconut cream if you think necessary. Sieve the soup to remove any debris, then reheat when required.

Serve with crisp bread rolls and a salad as the main course of a light meal, or a starter for a spicy Asian Meal.