Recipe for Pumpkin Soup
Ingredents: 1 large pumpkin-cut in chunks2 cloves garlic-chopped1 medium red chilli-chopped1 can coconut milk or creamlots of coriander leavessalt and pepper
Method:
Cut the pumpkin into quarters so they are a manageable size to work with. Scoop out the seeds and remove the skin.Chop the flesh into small chunks and cook in boiling water until soft.Meanwhile, add the chilli, garlic, half the corinader, salt and pepper to a blender and whiz until well blended.When the pumpkin is soft, drain the cooking water but reserve it. Put the pumpkin into the blender with the chilli mix and blend.Put the mixture back into a saucepan, add the coconut milk and simmer. If it is too thick, add some of the reserved cooking water.Serve in large bowls and add the remaining chopped coriander for garnish.In case you do not want to use coconut milk, add plain milk or water instead.
Recipe By: Niru Gupta (Indian)
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