Recipe by Chef Kate
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.
Top Review by Brooke the Cook in WI
Wow - this soup is awesome! Can be done much sooner than specified, I diced the potato fairly small and only simmered for 15 minutes instead of the 30-40 indicated; on a night when I needed dinner done quickly, this was a great choice. I used canned pumpkin, fat free chicken broth and lite coconut milk, which made the soup light in calories too! All in all, really great soup that I plan to make again now that cooler weather is near.
- 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
Directions See How It's Made
- 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.