Pumpkin and Coconut Soup
Pumpkin and Coconut Soup
Cooking Mode:
Steam
Equipment
- Blender
- Chef Knife
- Medium Frypan
- Spoons
Ingredients
Ingredients- 1 Brown Onion
- 4 Cloves Garlic
- 3cm Piece of Ginger
- 1/2 Butternut Pumpkin
- 200gm Coconut Cream
- 100gm Natural Yogurt
- 5gm Harissa
- Salt
- Extra Virgin Olive Oil
METHOD
Heat the frypan over medium heat, slice the onion, roughly chop the garlic and ginger
Once the pan is hot add a splash of EVOO and saute´ the onion over medium heat until it begins to just colour
Next add the ginger and garlic and continue to cook for another 1-2 mins
Peel the pumpkin and cut it into chunks and place it onto a perforated tray and lightly season with salt
Tip the onion, garlic and ginger mix over the pumpkin and add a little extra seasoning, place the tray into a pre heated oven steam setting 100 degrees for 30 mins and place another tray underneath to catch any cooking liquid
In a small mixing bowl add the yoghurt, harissa and a little EVOO and mix together and set aside
Once cooked remove the pumpkin and add it to the bowl of a blender with approx half the cooking liquid, add the coconut cream and blend until smooth, check and adjust the seasoning if required
To finish pour the soup onto a bowl and add a dollop of harissa yoghurt and a sprig of coriander
Once the pan is hot add a splash of EVOO and saute´ the onion over medium heat until it begins to just colour
Next add the ginger and garlic and continue to cook for another 1-2 mins
Peel the pumpkin and cut it into chunks and place it onto a perforated tray and lightly season with salt
Tip the onion, garlic and ginger mix over the pumpkin and add a little extra seasoning, place the tray into a pre heated oven steam setting 100 degrees for 30 mins and place another tray underneath to catch any cooking liquid
In a small mixing bowl add the yoghurt, harissa and a little EVOO and mix together and set aside
Once cooked remove the pumpkin and add it to the bowl of a blender with approx half the cooking liquid, add the coconut cream and blend until smooth, check and adjust the seasoning if required
To finish pour the soup onto a bowl and add a dollop of harissa yoghurt and a sprig of coriander
HINTS & TIPS
Pumpkins can be difficult to peel so use your knife instead of a vegetable peeler, just make sure you cut a flat section of the pumpkin to work on
Pumpkins have a lot of natural water so you don’t need to add much liquid when blending the soup
Most soups get better with age, make your soup 1-2 days ahead of when your planning to use it and the flavours will develop giving a more rounded flavour
Pumpkins have a lot of natural water so you don’t need to add much liquid when blending the soup
Most soups get better with age, make your soup 1-2 days ahead of when your planning to use it and the flavours will develop giving a more rounded flavour
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