Pumpkin, Chilli & Coconut Soup

[kirra]

Pumpkin, Chilli & Coconut Soup

Ingredients

Pumpkin Soup:

2.6 lbs pumpkin
1 carrot
4 cups of vegetable stock // or chicken stock
1 red long chilli, seeds removed
1 tsp powdered ginger
1 (165ml) can of coconut cream
1 tbsp vegetable oil

Garlic Croutons:

2 slices day old white sourdough
1 clove of garlic
1 tbsp butter

Preparation:

Pumpkin Soup:
Peel carrot and pumpkin. Cut into medium 2in chunks.
Heat 1 tbsp oil in a large stock pot over medium high heat. Add pumpkin and carrot and cook, stirring, for 3 minutes or until lightly browned. Add 4 cups of stock, along with ginger and chopped chilli and allow to simmer for 20 minutes or until vegetables are soft.

Take the soup off the heat and blend, using a stick blender. Mix in coconut cream and heat until the soup comes back up to the boil. Turn off heat and set aside until serving.

Garlic Croutons:
Cut garlic clove in half and rub on both sides of the bread slices to flavour. Be generous. Chop bread into small 2cm cubes. Heat butter in a small frypan until bubbly. Add bread squares and cook, stirring, until lightly browned and crisp on all sides.

Assembly:
Divide soup between bowls and serve croutons on the side. You can drizzle extra coconut cream over the top if you like. Sprinkle a handful of croutons into the soup at a time – they will remain crispy in every bite.