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Pumpkin and Coconut Soup
6 Portions

2 Tbsp olive oil
1.5kg pumpkin, peeled deseeded and diced
2 onions, finely chopped
1 tsp ginger, finely chopped
2 garlic cloves, finely chopped
1 Tbsp coriander, finely chopped
400ml coconut milk
500ml vegetable or chicken stock or water
maldon salt and freshly ground black pepper
coriander leaves

Heat the oil in a large saucepan over a moderate-high heat. When
the oil is hot add the onion, garlic and ginger and cook it for a
couple of minutes until the onion is soft and translucent. Add the
fresh coriander and pumpkin to the pan and cook the mixture while
stirring for a couple of minutes. Add the coconut milk and stock
or water to the pan and bring it slowly to a boil. Skim off any
scum that may come to the top and reduce the soup to a simmer and
leave it to cook gently for 30 minutes, stirring it at regular
intervals. The soup is ready when the pumpkin is cooked and tender.
Remove the pan from the heat, remove the bay leaf and allow it to
cool slightly.

Ladle some of the soup into a food processor or blender (be careful
not to overfill it or you will end up with a large mess). Puree
the soup until smooth and return it to clean saucepan. Repeat this
until you have pureed all the soup. The soup should be a thick
pourable consistency if it is too thick add more coconut milk,
stock or water.

Season the soup with salt and pepper to taste and reheat before
serving it or place it in a covered container and refrigerator
until ready to reheat and serve.

Ladle the soup into soup bowls and garnish the soup with coriander
leaves. Serve the soup with freshly cooked damper or bread of your


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2 of 2 people found the following review helpful:
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Warm fall time treat, October 30, 2004 - 04:17 PM
Reviewer: Michelle from Portland, Oregon USA
This recipe is awesome. I'm learning how to cook with pumpkin and this was my first try at soup with it. I didn't use corriander since I didn't have any and probably wouldn't anyway. My husband gave joyful approval. The next time I make this soup, I will make it with more ginger and less chicken soup broth. Hats off to the chef of this hearty soup.

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