This colorful soup is made from pumpkin, which comes into season in the fall (think Halloween lanterns) and is a good option for a filling lunch or light dinner on a cold day. Pumpkin has a slightly sweet flavor, which means that although it is thought of as a vegetable, it is used in both sweet and savory dishes. It also combines well with spices, such as in this recipe that gives an Asian twist to an old favorite. Suitable for vegetarians.
This recipe calls for tamarind pulp. Tamarind is a tree native to Africa but is also grown widely in Asia and Latin America. The pulp and seeds of the tree’s fruit are dried and frequently used in cooking, particularly in India, to give the dishes a subtle sour flavor. Tamarind should be available in Indian or Asian supermarkets, but if necessary can be replaced with a good squeeze of fresh lemon juice.
Recipe for Pumpkin and Coconut Soup
Serves: 4.
Preparation time: 15 minutes.
Cooking time: 20 minutes.
Ingredients:
- 2 tablespoons sunflower oil
- 1 medium onion, chopped
- 4 cloves of garlic, minced
- 1 inch / 2.5 cm piece of root ginger, peeled and finely chopped
- 2 red chilies, washed, deseeded and finely chopped
- 1 level teaspoon of ground coriander
- 1 level teaspoon of ground cumin
- ½ level teaspoon of ground cardamom
- ½ level teaspoon of ground cinnamon
- 1 lb 10 oz / 750 g pumpkin, peeled, deseeded and roughly chopped
- ½ pint / 150 ml of thick coconut milk
- 1 ½ pints / 750 ml vegetable stock
- ½ tablespoon tamarind pulp
- Salt and freshly ground pepper
- 4 tablespoons of natural yoghurt to garnish
- Chopped fresh coriander to garnish (optional)
Preparation:
- Over a low flame, heat the oil in a large, heavy-bottomed saucepan with a lid. Add the onion, garlic, ginger, chilies and spices. Cook until the onion is soft and the spices fragrant, about 10 minutes. Stir regularly so that the spices do not burn.
- Add the pumpkin, coconut milk, vegetable stock and tamarind pulp and bring slowly to the boil. Put the lid on the saucepan and simmer until the pumpkin is soft, about 10 minutes. Stir every few minutes.
- Season with salt and pepper to taste, but bear in mind that stock is already quite salty.
- With a hand-held blender or in a food processor, blend the soup until thick and smooth.
- Pour the soup into four bowls, garnish each portion with a tablespoon of yoghurt and sprinkle with the chopped coriander (if using).
Serve with slices of fresh crusty bread. Store any leftovers in the fridge for up to three days and reheat for a healthy instant meal.
 |
