Creamy Pumpkin Soup with Coconut Milk

This recipe is largely from Isa Chandra Moskowitz’ ‘Isa Does It’. It has the most amazing texture.

About 2kg Butternut Pumpkin
Oil for brushing or spraying the pumpkin before roasting

1 Tablespoon coconut oil
1 large onion, diced
1/2 teaspoon salt
3 cloves of garlic, grated
1 Tablespoon ginger, finely grated
1/2 teaspoon ground pepper – I use white
1 teaspoon chilli flakes
1/2 cup white wine
3 cups vegetable stock (I use Moredough or Stock Merchant)
1 can coconut milk – light is fine
1 Tablespoon maple syrup
2-3 Tablespoons lime juice – to taste

Heat oven to 200 degrees celsius.

Chop pumpkin into large chunks, removing the seeds. Brush or spray with oil and put on banking sheet. Roast for 50-60 minutes until ver tender. Remove skin, and set aside.

Saute onion in the coconut oil for about 5 minutes, add a pinch of salt and sautĂ© a further 5 minutes to caramelise. Add garlic and ginger and stir through, then add pepper, chilli flakes and remaining salt. Add white wine and scrape down the pan to combine everything well. Add the pumpkin flesh, coconut milk, maple syrup and lime juice – mix well and heat through.

Blend with hand held blender until completely smooth.

Serve with some chopped herbs or spring onions, and a swirl of coconut milk (optional).

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