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
1inchred chillide-seeded, sliced thin
1inchfresh gingerpeeled and minced
1inchturmericpeeled and sliced
Few good grinds of black pepper
Fresh corianderlime wedges to serve
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.
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.