Canberra Pumpkin and Coconut Soup |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Another lovely recipe from Rob Oliver. this soup ups the ante on the Australian classic. Two cups of canned pureed pumpkin can be used in place of fresh pumpkin; vegetable stock can replace the chicken stock. Also, to cut down on fat, I use lite coconut milk. Ingredients:
1 onion, sliced |
2 cups pumpkin, peeled, deseeded and diced |
1 cup potato, peeled and diced |
1 tablespoon oil |
2 teaspoons ground coriander |
2 teaspoons ground cumin |
2 garlic cloves, chopped |
2 cups unsalted chicken stock |
14 ounces coconut milk |
1 bunch fresh chives, chopped |
salt and black pepper |
cream, to garnish |
Directions:
1. Heat the oil in a large pot.
2. Saute onions until soft, but not colored.
3. Add potatoes, pumpkin and garlic. Stir through.
4. Sprinkle in dried herbs, stir and cook for a further 2 minutes, ensuring nothing sticks.
5. Add the stock and coconut milk. Bring to the boil, cover and reduce heat to a simmer for approximately 30-40 minutes.
6. Blend soup with a food processor or stick blender, until smooth (the stick blender is much easier).
7. If you like a very silky texture, put the soup through a fine mesh strainer.
8. Season to taste, add the chopped chives and stir through.
9. Serve with a little cream and fresh chives as garnish.
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