Best Chilli Pumpkin Soup Ever.
Serves 6. Cooking time, a little over an hour.
Ingredients:
Olive oil.
I large brown onion, chopped.
2 carrots, peeled and chopped.
Half a Kent pumpkin, peeled and chopped.
1 tblsp curry paste.
1 small chilli, seeds removed and finely chopped.
Juice of 1 lemon.
1 tsp fish sauce.
4 cups chicken stock.
Heaped tsp brown sugar.
1 can coconut cream – reserve last quarter of can.
1 shallot, finely sliced, for garnish.
Crusty bread rolls (optional).
Method:
In a pot, heat olive oil on medium heat, then add onion and carrot. Stir until onion goes opaque (just a few minutes).
Add pumpkin, curry paste and de-seeded chilli. Stir until combined, then add the juice of the lemon, fish sauce, brown sugar and chicken stock.
Bring to the boil, then reduce to just over a simmer. Place the lid on the pot and leave until pumpkin and carrots go soft (stirring occasionally). Once cooked through, blitz with stick mixer.
Allow to cool slightly, then pour in ¾ of the coconut cream. Stir through.
Serve soup and drizzle remaining coconut cream over the top, as garnish and add sliced shallot. Place crusty rolls alongside the soup and enjoy.
