Ingredients

Pumpkin and Coconut Soup

• 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 corriander, finely chopped
• 400ml coconut milk
• 500ml vegetable or chicken stock or water
• maldon salt and freshly ground black pepper

To Serve

• Bush Tomato Damper (see recipe)
• coriander leaves

Method

1. Soup: 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 transluscent. Add the fresh corriander 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.
2. 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.
3. Season the soup with salt and pepper to taste and reheat before serving it or place it in a covered container and refigerator until ready to reheat and serve.
4. To Serve: Ladle the soup into soup bowls and garnish the soup with corriander leaves. Serve the soup with freshly cooked Bush Tomato Damper or bread of your choice.