Food for Friends

Roast Pumkin Soup Serves 6

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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.