Thursday, March 20, 2008

Pumpkin Soup

Although the Australian need to roast pumpkin waaay too often is killing my like of pumpkin, this soup is still a winner. It's also very simple.

1 large pumpkin, cut in chunks
2 cloves garlic, chopped
1 red chilli, chopped
1 can coconut milk or cream (depending on how heart healthy you're feeling, and of course how thick you want your soup)
coriander leaves to taste, chopped
salt and pepper to taste

Cook pumpkin chunks in boiling water until soft. Drain and reserve cooking water. Process chilli, garlic, half the coriander, salt & pepper in blender. Put pumpkin in blender with chilli mix and blend. Put mixture back in saucepan, add coconut milk or cream and simmer. If too thick, add some of reserved water. Serve with remaining coriander for garnish.
*Optional: Serve with crusty bread

2 comments:

ioyces said...

Roasting gives pumpkin a sweeter/ carmelised taste i find...boiling it makes for a more delicate flavour?? :)

Kevin said...

Roasted pumpkin soups are so good! I like the use of coconut milk in this one.