Pumpkin and Coconut Soup
Pumpkin soup is a perennial favourite. Here it is given an Asian twist with the addition of spice and Coconut to make a lovely Pumpkin and Coconut Soup. Orange sweet potato can be substituted for the pumpkin, but it gives a thicker puree so you will need to add a little more stock.
Serves: 4 as a main or 6 as an entrée
Preparation time: 10 minutes
Cooking time: 20 minutes
1 small or ½ large (approx. 1 kg or 2 lb) butternut pumpkin, unpeeled
1 tablespoon (20 ml) extra virgin olive oil
1 onion, chopped
1 teaspoon or more freshly grated ginger
1 teaspoon coriander (cilantro) seeds
1½ cups (375 ml/12 fl oz) chicken or vegetable stock
1½ cups (375 ml/12 fl oz) coconut milk
Salt and freshly ground pepper
2 teaspoons (10 ml) lemon juice
½ bunch fresh coriander (cilantro)
- Peel and seed pumpkin and cut into chunks. Heat a frying pan with some olive oil and cook onion, without browning, until softened. Increase heat and add ginger and coriander seeds. Add pumpkin, turning to coat in oil (about 1 minute). Add stock, cover pan and simmer for 10 minutes, or until pumpkin is soft.
- Puree contents of pan in a food processor, gradually adding coconut milk. Season to taste with salt, pepper and lemon juice.
- To serve, ladle into bowls and sprinkle with fresh coriander leaves.
Wine Match: Serve with chilled sherry, or try a blended white wine, such as a semillon/chardonnay, semillon/sauvignon blanc or classic dry white three-blend style.
Recipe from Lyndey Milan, The Best Collection (2009 and 2013)
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