- 750g Pumpkin, chopped into chunks 1 Onion 2 Garlic cloves 1 tsp Ginger (fresh and grated is recommended) 1/4 tsp Tumeric 500ml Vegetable stock 200ml Coconut milk 1 tbsp sweet chili sauce Salt & Pepper Olive oil
If your yet to make something with pumpkin then now is your chance. Now is really the only time you’ll see pumpkins available in stores, so why not make the most of it. You’ll pick one up for €2-3, just add a few more ingredients to the pot and you’ve got an amazing autumn soup! If like most people you fear the pumpkin, you can of course use butternut squash instead.
- Preheat the oven to 200˚C.
- When you are preparing the pumpkin, scrape out the seeds and wash them in a colander and dry in a tea towel. Pop the seeds into a roasting tray with a little oil and roast in the oven until nice d. Set aside until later.
- Place the roughly chopped chunks of pumpkin into a roasting tray and toss in some oil. Season with salt & pepper and roast for around 45 minutes or until tender when pierced with a fork. You can pull the skin off when they come out of the oven or chop the skin off before they go in.
- In a large pot, heat a tablespoon of oil and fry the onions until soft. Then add the crushed garlic, ginger and tumeric and cook for an additional 2 minutes.
- Add the vegetable stock and pumpkin and bring to the boil. Reduce to simmer for 10 minutes.
- Stir in the coconut milk, sweet chili sauce and season to taste. Continue to simmer for 15 minutes and then blend the soup until smooth.
- Ladle into bowls and garnish with the pumpkin seeds and shredded coconut.