Another lovely recipe from Rob Oliver. this soup ups the ante on the Australian classic. Two cups of canned pureed pumpkin can be used in place of fresh pumpkin; vegetable stock can replace the chicken stock. Also, to cut down on fat, I use lite coconut milk.
- 1 onion, sliced
- 2 cups pumpkin, peeled, deseeded and diced
- 1 cup potato, peeled and diced
- 1 tablespoon oil
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 garlic cloves, chopped
- 2 cups unsalted chicken stock
- 14 ounces coconut milk
- 1 bunch fresh chives, chopped
- salt and black pepper
- cream, to garnish
- Heat the oil in a large pot.
- Saute onions until soft, but not colored.
- Add potatoes, pumpkin and garlic. Stir through.
- Sprinkle in dried herbs, stir and cook for a further 2 minutes, ensuring nothing sticks.
- Add the stock and coconut milk. Bring to the boil, cover and reduce heat to a simmer for approximately 30-40 minutes.
- Blend soup with a food processor or stick blender, until smooth (the stick blender is much easier).
- If you like a very silky texture, put the soup through a fine mesh strainer.
- Season to taste, add the chopped chives and stir through.
- Serve with a little cream and fresh chives as garnish.