Butternut pumpkins are pear shaped with dry dense sweet flesh and are the most adaptable pumpkin for cooking. Roasting the vegetables before making the dish brings additional flavours to this Asian style soup.
½ butternut pumpkin (750g)
2 potatoes (300g)
1 onion (150g)
500 ml vegetable stock
400 ml coconut milk
2 tsp minced garlic
1 tbls minced ginger
½ tsp turmeric
1 tbls sweet chili
2 tsp salt
Method
Preheat oven to 220ºC normal bake. Cut the pumpkin in half lengthways and scoop out the seeds. Place the pumpkin with the skin down in a deep baking tray with the unpeeled onion and peeled potatoes. Bake in the oven for approx. 60 minutes until pumpkin is soft and brown on top. Allow cooling for 15 minutes before scooping the pumpkin flesh away from the skin and placing in a pot. Peel the cooked onion and add to the pot with the potatoes. Add stock, coconut milk, garlic, ginger, turmeric, sweet chili and salt. Blend this mixture using a stick blender and bring to the boil. Serve in a bowl with bread on the side. Drizzle coconut cream in the middle and sprinkle shredded coconut on top.
Note: Add more stock if you prefer a thinner soup.
No comments:
Post a Comment