A warming winter soup with a little kick of ginger and spice, mellowed by rich coconut cream. Top with crunchy, spiced pumpkin seeds (recipe below) to add a delicious texture.
Serves: 4-6
INGREDIENTS
2 tablespoons olive oil
1 onion, thinly sliced
1 carrot, grated
1 kilogram pumpkin, peeled, seeded and cut into 3cm chunks
chopped stalks of small bunch coriander, leaves reserved for garnish
3 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 tablespoons ground chaat masala or garam masala
3 cups stock, vegetable or chicken
1 x 400 gram tin coconut cream
Crispy Spiced Pumpkin and Sunflower Seeds
1 tablespoon butter
1 tablespoon honey
¼ cup pumpkin seeds
½ teaspoon each ground cinnamon, paprika and dry mustard
pinch cayenne pepper and sea salt
¼ cup sunflower seeds
METHOD
Heat the oil in a large saucepan. Add all the ingredients except the stock and coconut cream and season well. Cover and cook for 30 minutes over a medium low heat, stirring occasionally until the vegetables are tender. Add a little water if needed to prevent it catching on the base of the pan.
Add the stock and 1 cup of the coconut cream and bring to the boil. Reduce the heat and simmer gently for 20 minutes or until the pumpkin is very tender. Using a potato masher, roughly crush the soup to make it a little chunky.
Seeds: Melt the butter and honey in a non-stick sauté pan and stir in the pumpkin seeds. Cook until lightly golden and starting to pop. Stir in the sunflower seeds. Combine the spices and sprinkle over the top then cook for 1 minute, stirring constantly until golden and caramelized – but take care that they don’t catch and burn. Tip onto a lined baking sheet and use a fork to spread out thinly. Cool then store in an airtight container. Makes ½ cup
To serve: Roughly chop the coriander leaves and stir most of them into the soup. Ladle into bowls and drizzle with some of the remaining coconut cream, coriander and the spiced seeds if using.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.