L’Ecrivain Blog > Derry Clarke's Roast Pumpkin Soup with Coconut Milk
Derry Clarke's Roast Pumpkin Soup with Coconut Milk

Derry Clarke's Roast Pumpkin Soup with Coconut Milk

18th October 2019 by Admin

 

Ingredients

1 pumpkin (aoubt 1.5kg)
1 tablespoon chopped sage
1 tablespoon chopped thyme
2 onions (sliced)
1 thumb-seized piece root ginger (peeled)
2 cloves garlic (crushed)
2 teaspoons curry spices
1 tablespoon brown sugar
1 litre chicken stock
200ml coconut milk
cream (optional)

 

Method

  1. Preheat oven to 170ºC
  2. Cut the pumpkin in half, remove the seeds and bake in the oven with the sage and thyme until soft (about an hour). Allow to cool and remove the flesh.
  3. Slowly sweat the onion, ginger and garlic in a large pot for 10 minutes.
  4. Add the spices, pumpkin and sugar.
  5. Cook gently for 5 minutes and then add the chicken stock.
  6. Simmer gently for 30-40 minutes.  
  7. Blitz with a hand blender or food processor until smooth.
  8. Season and add the coconut milk, and a little cream if desired. Warm through.

 

(Butternut Squash can be used instead of Pumpkin if preferred)

 

 

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