Remember that particular gem of a friend who I brunched with at Two Little Pigs and All Day Donuts a few weeks ago? That most brilliant lady who I’ve known for something like four years now, but somehow feels like a forever friend? Well not only does she know all the good brunch spots, she’s also pretty nifty in the kitchen – she produces wonderful food porn which frequently has me drooling over my phone, and her Bill Granger coconut pumpkin soup last week was no exception. She kindly passed on the recipe, which, as usual, I screwed around with a little to suit myself, and it turned out a damn good soup! I was really impressed at how easy it was (that’s usually a massive deterent for me making soup more often) and how much flavor it packed. I served it up with some home made Irish soda bread, and plan on making it again and again through out Melbourne’s upcoming winter. Enjoy!
Ingredients (serves 4):
– 1-2 tbsp garlic infused oil (I use this to keep it as FODMAPs friendly as possible – if your stomach doesn’t have issues with garlic, just use oil + 3 roughly chopped garlic cloves)
– 1 red chili, chopped
– 2 tsp ground cumin
– 1 tsp ground ginger
– 1 tbsp smoky paprika
– 1kg butternut pumpkin, peeled, de-seeded and chopped
– 2 carrots, peeled and chopped
– 400ml coconut milk
– 3 tbsp fish sauce
– squeeze of lime juice, to your taste
– fresh coriander leaves and bread to serve
1. Heat a large pot over low heat, and add the garlic oil, chili, cumin and paprika. Cook, stirring, for a minute or two, until the smells of the spices really come out.
2. Add the pumpkin and carrot, cooking for another few minutes, still stirring.
3. Add 6 cups of water (or vegetable stock – I prefer a stronger coconut flavour so I just used water), turn the heat up and bring to the boil, then reduce the heat and simmer for 30min, until the veggies are soft and you can easily stick a fork into them.
4. Take the pot off the heat to cool for 10 minutes, then purée (I like my Big Foot, which you can see below; a food processor or blender will do the job perfectly well, too) until smooth.
5. Stir in the coconut milk, fish sauce, and as much salt, pepper and lime juice as you like the taste of.
6. Re-heat over low heat to bring it back up to a warm enough temperature to enjoy, sprinkle with a little fresh coriander and serve with toasted bread.