½cupcoconut milkI chose an organic, full fat, canned
1tablespooncoconut oil to roast and fry with (approx)
1heaped tablespoon lemongrasswhite part only, chopped fine
2kaffir lime leavesshredded
1teaspooncumin seeds
1teaspooncoriander seeds
1inchred chillide-seeded, sliced thin
1inchfresh gingerpeeled and minced
1inchturmericpeeled and sliced
1shallotdiced
4cloves garlicsliced
Few good grinds of black pepper
Fresh corianderlime wedges to serve
Instructions
Pre-heat oven at 180˚C (350˚F) forced fan, line a tray with baking paper.
Peel and chop pumpkin, toss with coconut oil and roast till golden.
Heat coconut oil in a large pot (medium heat), then fry shallots till golden, add cumin and coriander seeds and cook for a bit longer till fragrant.
Add lemongrass, ginger, garlic, turmeric, chilli and kaffir leaves, cook another minute – but don’t burn!
Add roasted pumpkin and stock, cover and bring to a boil, then let simmer for ten minutes. Add coconut milk, then turn up the heat and let it bubble away uncovered till it reduces down slightly for about 5-10 minutes.
Once cooked, remove from heat and let cook a little, then blend till smooth and serve with fresh coriander and a squeeze of lime.
Notes
You can add some other vegetables to the mix if you find pumpkin too sweet on its own, I often use a few potatoes and a zucchini. The thickness of the soup will vary depending on how dry/watery the pumpkin is.