James Mackinnon drops by and joins us for lunch one
sunny day - November 2009
Ingredients: 1.5kg pumpkin, 6 tablespoons olive
oil, 2 medium sized onions (chopped), 3 garlic cloves
(chopped), 7.5cm piece of fresh root ginger (grated), 1
teaspoon ground coriander, 1/2 teaspoon ground turmeric,
pinch of cayenne pepper, 1 litre vegetable stock, salt
and pepper. Sesame seeds and fresh coriander to garnish.
Preheat oven to 200c
1. Cut the pumpkin in half and cut away the outer hard
skin, now then prick the inner skin all over with a
fork, brush with oil and bake in the oven for 45 minutes
or until tender. Leave until it is cool enough to
handle.
2. When cool, scoop out and discard the seeds. Now chop
up the flesh into smaller pieces.
3. Heat the remaining 4 tablespoons of oil in a large
pan. Add the onions, garlic and ginger let these cook
gently for 4 - 5 minutes. Add the coriander, turmeric
and cayenne and cook for another 2 minutes. Stir in
pumpkin flesh and stock, bring to the boil, reduce heat
and allow to simmer for 20 minutes.
4. Cool slightly then puree in food processor or
blender, return to pan, season and re-heat. To serve
garnish with the sesame seeds and fresh coriander.
