Grandmother's Spicy Pumpkin Soup
Reminiscent of my grandmother's cooking - this is a simple but delicious family favourite, combining chillies and ginger.
Serves 4 - 6
Ingredients:
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1 kg pumpkin, peeled, deseeded and sliced,
(You can also use butternut squash) -
50g shallots, peeled and thinly sliced
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20g ginger, peeled and chopped
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2 cloves of garlic, crushed and chopped
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1-2 birds eye chillies, thinly sliced
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2 tbsp vegetable oil
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150ml thick coconut milk
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500ml hot water
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Salt and black pepper to taste
Steps:
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Soften the pumpkin in a steamer, or place in a metal sieve over a pan of boiling water.
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If you prefer to roast, season the pumpkin with salt and pepper, drizzle with vegetable oil. Place the pumpkin slices on a tray and oven roast for 45min at 180°C or gas mark 4 until soft.
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Heat the vegetable oil in a frying pan and add the garlic, then shallots, chillies and ginger. Cook until fragrant, and remove from heat.
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Blend the pumpkin with all other ingredients except for the coconut milk. Blend until the consistency is creamy.
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Reheat the pumpkin mixture in a pan then add the coconut milk
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Season with salt and pepper
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Serve in soup bowls, and drizzle with a tablespoon of coconut milk