Roasted Pumpkin & Coconut Soup

Print this recipe

This is the perfect example of an amalgamated Jax creation.  I never, ever ate pumpkin until I came to kiwi-land.  I don’t even remember seeing it for sale in my local supermarket, grocers or market.  However, it is sold in abundance here.  Of course you all know my favourite food is soup and I love anything spicy!  What more is there to say.  Oh yes, AND I love coconut.

Prep Time: 15 Mins

Cook time: 40 Mins

Serves: 8

Ingredients

2tbsp peanut oil
½ crown pumpkin – peeled and diced
2 tbsp olive oil
2 medium brown onion – diced
2 garlic cloves – crushed
1 tbsp curry powder
1 tbsp all purpose seasoning
400ml coconut cream (reserve 100ml to drizzle)
600 ml stock (chicken or vegetable)
Salt and pepper

Instructions

Preheat oven to 180c.  Drizzle 1 tbsp of peanut oil on a baking tray and rub 1 tbsp into your pumpkin.  Season your pumpkin with plenty of salt and freshly ground black pepper, place on your tray in the oven and cook for 20 minutes or until it is golden and tender.

Meanwhile in a large saucepan, heat the remaining oil and cook your onion and garlic.  When translucent throw in your spices and toss the onion mixture around until well coated.

Remove your pumpkin from the oven and throw in with your onion mixture.  Toss around until well coated.  Pour in your coconut cream (350ml) mix well then add your stock.  Cook your soup for a further 20 minutes.  Remove from the heat and allow to cool slightly.  Wizz with a stick blender and season to taste.

TO SERVE : Pour into a warmed flask.  Pop into the back of a ruck sack.  Take on a long work and pour into mugs half way through your tramp – delicious OR ladle into warm bowls, drizzle with remaining coconut cream and enjoy – if you’re not scraping the bowl clean, I’ll personally come and cook it again for you!