Catering

Roasted pumpkin and coconut soup

By ChauComms 28 Nov 2022

Today, we would like to introduce our FIRST recipe in this series: Roasted pumpkin and coconut soup!

Cooking time:

Prep: 10 mins

Cook: 20 mins

Serves: 2

Ingredients:

2 tbsp olive oil
2 onions
1 bunch of coriander, finely chopped
1kg pumpkin chopped into chunks
700ml vegetable stock or chicken stock
400ml coconut milk
Pinch of salt and pepper
1/4 tsp chilli flakes (optional for a spicy touch)
A handful of toasted pumpkin seeds (optional to decorate)

Method:

When the fall arrives, it’s time to break out the pumpkin recipes. There are too many ways to celebrate the season’s most iconic edible symbol, find here a selection from our chef Tamas Noll from Bankside House Restaurant.

Firstly, prepare your stock. Add two cubes of vegetable or chicken stock to 700ml of hot water.
Heat 2 tbsp olive oil in a large saucepan, then gently cook the finely chopped onions for 5 mins, until soft but not coloured.
Separately, peeled and cut the pumpkin into chunks and place it in a baking tray with a bit of oil, salt and pepper (some people love to add a touch of cinnamon or nutmeg to it).
Put it in the oven at 200 degrees for 15min, then check with a fork until it is soft.
Once the pumpkin is ready, add it to the stock in the saucepan and let it cook for 5 more minutes. Season with salt and pepper and a bit of chilli if you like a spicy touch.
Add the coconut milk and the coriander.
Puree the soup with a hand blender.
You can toast or roast some pumpkin seeds to decorate with chopped coriander and a drizzle of olive oil.