Today I am making a homemade spicy pumpkin soup with an asian twist. It is so tasty, a that little hint of chillies really is so warming on these chillier days, also goes phenomenally well with a good chunk of brie & ciabatta bread used as great dipping utensils. This one makes about 6 portions
Food Processor or Whizz Stick
Rosedog & Co Wooden Spoons
1 x large glug of olive oil
1 x quarter japanese pumpkin (cubed)
1 x tin coconut cream
1 x bunch of coriander
1 x glug fish sauce
3 x dollops of chilli paste (just do how much spice you want)
2 x dollops of garlic paste
2 x dollops of ginger paste
2 x white onions (finely chopped)
1 x cube vegetable stock
250ml Boiling Water
1. Get yourself a Large Saucepan add a glug of olive oil, chilli paste, ginger paste, garlic paste & stalks of coriander (finely chopped)& sautee for 5 minutes until all flavours are combining & there are aromatic smells!
2. Add the finely cubed pumpkin, glug of fish sauce, half of the coriander leaves (finely chopped. Mix all together, put lid back on for 5 minutes.
3. Add 250ml, vegetable stock to ingredients & simmer for about 35minutes.
4. Once Pumpkin break when you touch it. Add the rest of the coriander, but insure you have a few leaves left over for presentation. Whack in a food processor & blitz.
5. Once cooled a little further add a quarter of the can of coconut cream & mix in. Drizzle a little bit of coconut cream on top & a few leaves of coriander for presentation. Serve with a tasty chunk of brie & some fresh ciabatta bread. Deeee-Lish!