Curried Pumpkin Soup with Coconut Cream

The surprised look on the faces of overseas visitors when they see the bright colour of this soup clearly suggests that the creative use of pumpkin is a very unique "Kiwi Affair".

This soup is flavoured with a very interesting blend of base curry spices. Although it sounds unusual, it works well with the sweetness of pumpkin and, together with the coconut cream, it produces a creamy and most popular soup. We serve it in generous portions with fresh foccacia bread.

Ingredients:

1 medium sized or 1/2 large pumpkin (approx. 2.5 - 3.5 kg)
2 tablespoons olive oil
2.25 litres water (8 - 10 cups)
2 onions, chopped
2 cloves garlic
1 - 2 tablespoons vegetable stock powder
1 teaspoon salt
1 teaspoon tumeric
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon garam masala
2 teaspoons curry powder
1 400g can of coconut cream

Instructions:

Peel the pumpkin and cut into cubes. If using a whole pumpkin, place the pumpkin on a roasting dish and bake in a pre-heated oven at 170 degrees C for about 30 minutes or until soft. Pre-baking the pumpkin makes it easier to handle and gives the soup a rich, dark orange colour. Let the cooked pumpkin cool lightly, then peel and scoop out the seeds.

In a large pot fry the onion and garlic quickly while stirring with a wooden spoon. Add the spices, stir for another minute. Add the water and the pumpkin.

If using pre-cooked pumpkin, bring to the boil, then reduce the heat and simmer for 15 - 20 minutes. Stir once or twice.
If using raw pumpkin pieces, bring to the boil, reduce the heat and simmer for 30 - 40 minutes. Stir once or twice.

Take the soup off the heat and add the coconut cream. It is sufficient to puree the soup with a potato masher, although the use of an electric blender produces a creamier result.

Sprinkle with chopped parsley and serve. Serves 4 - 6.

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The Wholemeal Cafe Cookbook contains 35 of our favourite recipes - all proven under cafe conditions. Check it out here...