Best Chilli Pumpkin Soup Ever.

          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.