Pumpkin Soup

Pumpkin Soup

This warming winter soup is ideal for Halloween or Bonfire Night

parties. For the younger members of the family omit or reduce the

amount of fresh chilli! Involve the children in the preparation for

their party, making use of the pumpkin flesh after making lanterns,

this recipe is an ideal starting point for teaching children how to

cook and enjoy new healthy foods.

Serves 8 – 10

Preparation time: 20 minutes

Cooking time: 30 minutes

oil

2 red onions, finely chopped

5 garlic cloves, crushed

5 cm (1.5 inches) fresh stem ginger, peeled and grated

½ red chilli, de-seeded and chopped

The flesh of one recently, hollowed out medium pumpkin

450 g (1 lb) potato, peeled and diced

1 400ml can coconut milk, madeup to 600 ml (1 pint) with water

2 handfuls of coriander leaves, roughly chopped

500 ml (3/4 pint) crèmef raiche

Salt and pepper

Crusty bread and grated cheese to serve.

Heat a few glugs of oil in a large heavy based saucepan and add the onions. Let the onions sweat for a few

minutes on a low heat.

Add the garlic, ginger and scotch bonnet and sweat for a further 2-3 minutes.

Add the pumpkin and potatoes. Cook on a relatively high heat until the potatoes start to brown at the edges.

Add the coconut milk, reduce the heat and simmer for 15 minutes.

Check to see if the potatoes and pumpkin are soft.

Add thecorian der and transfer thesoup into a blender and whiz it up. Take care as the soup will be very

hot. You may have to do this in stages.

Once the soup has been liquidised, stir in the crème fraiche.

Heat gently

Add salt and pepper to taste.

Serve with warm crusty bread to the side and grated cheese on top

tip: If you donʼt have a food processor, mash the vegetables with a potato masher. The end result will taste

the same but chunkier!