Canberra Pumpkin and Coconut Soup

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.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 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

1. Heat the oil in a large pot.
2. Saute onions until soft, but not colored.
3. Add potatoes, pumpkin and garlic. Stir through.
4. Sprinkle in dried herbs, stir and cook for a further 2 minutes, ensuring nothing sticks.
5. Add the stock and coconut milk. Bring to the boil, cover and reduce heat to a simmer for approximately 30-40 minutes.
6. Blend soup with a food processor or stick blender, until smooth (the stick blender is much easier).
7. If you like a very silky texture, put the soup through a fine mesh strainer.
8. Season to taste, add the chopped chives and stir through.
9. Serve with a little cream and fresh chives as garnish.