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Saute 1kg chopped pumpkin, 2 chopped shallots & 75g grated ginger in olive oil in a large pan til soft. Add 1 litre vegetable stock, 125ml coconut milk, ½ tbsp chilli powder. Season, bring to boil and then simmer for 40 minutes. Blend, and serve with fresh herbs such as chives and mint (I added basil and coriander also), lime juice and an extra splash of coconut milk.Sunday, March 22, 2009
Pumpkin & Ginger Soup
This was a reasonable start to what I hope is a full autumn of many soup times! The recipe is from issue one of Jamie Oliver's magazine, I'm not sure what it is called exactly? Probably JAMIE or something just as creative. I put less chilli powder than it said and it was still pretty spicy, maybe our chilli is super hot?? The fresh herbs and lime juice were a nice thing to balance that out though. Buttered bread is also an important addition.
Saute 1kg chopped pumpkin, 2 chopped shallots & 75g grated ginger in olive oil in a large pan til soft. Add 1 litre vegetable stock, 125ml coconut milk, ½ tbsp chilli powder. Season, bring to boil and then simmer for 40 minutes. Blend, and serve with fresh herbs such as chives and mint (I added basil and coriander also), lime juice and an extra splash of coconut milk.
Saute 1kg chopped pumpkin, 2 chopped shallots & 75g grated ginger in olive oil in a large pan til soft. Add 1 litre vegetable stock, 125ml coconut milk, ½ tbsp chilli powder. Season, bring to boil and then simmer for 40 minutes. Blend, and serve with fresh herbs such as chives and mint (I added basil and coriander also), lime juice and an extra splash of coconut milk.
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I can't wait for soup times! I love soup times! WHAT TIME IS IT? IT'S SOUP TIME!
ReplyDeleteThis soup was great!!
ReplyDeleteI think part of the spiciness was from the really fresh, zingy ginger.