|I love pumpkin soup but sometimes I want something with a little bit of extra ooph and this has it. The roasted red capsicum and chilli, and Asian-inspired lime and coconut make this soup extra special.
Serves: 6 at home or 30 tastes in the classroom
Fresh from the garden: potiron, chilli, poivrons, oignon, kaffir lime leaves, coriander, l’ail
Recipe source: Adapted from Yuille Park Consolidated College
|What to do
- Set out your equipment and ingredients.
- Preheat oven to 200oC.
- Peel and de-seed the pumpkin and chop into cubes, about 5 cm think ready to roast.
- Put the pumpkin cubes, whole cloves of garlic, whole chilli and whole capsicums onto a large baking tray. Pour about 4 tablespoons of oil over the top, along with a dash of salt and pepper, and toss to coat the vegetables. Roast for 30 minutes, or until the pumpkin is soft and caramelised and the capsicum and chilli are charred.
- Put the capsicum and chilli in a large bowl and cover with plastic wrap for 5 – 10 minutes – this will help the skins slip off.
- Peel and slice the onion and grate the ginger. When the capsicum and chilli are cooled, peel off the charred skins and de-seed.
- Add 2 tablespoons of oil to the large saucepan and heat over a medium to high heat. Add the onions and sauté for 2 – 3 minute, until they are just beginning to brown. Add the ginger and stir for 1 minute, then add the dry spices and stir for another minute or two, to bring out their full flavour, but not to burn!
- Add the roast pumpkin, garlic, capsicum and chilli, and long with the kaffir lime leaves, curry leaves and coconut milk and 2 litres of hot water. Bring to the boil, lower the heat to medium and simmer for 15 minutes.
- Remove the lime and curry leaves, and to make sure you don’t end up with a too-thin soup, reserve about two cups of the liquid that you can add later, if necessary. They purée the soup with a stick blender.
- Pour into bowls and plop in some yoghurt and fresh coriander. Serve with flatbread.