Thai Pumpkin Soup with Cashew Nut Crumb

SERVES 4

PREP TIME 30 MINUTES

COOKING TIME 1 HR

Ingredients

- 1kg pumpkin, peeled and cut into large chunks

- 50g honey

- Olive oil, for frying

- 1 onion, finely diced

- 2 tbs fresh ginger, finely grated

- 1 clove garlic, crushed

- 1 small bunch fresh coriander, roots removed and finely chopped

- 1 small leek, pale section only, thinly sliced

- 1 carrot, finely diced

- 1 stick of celery, finely diced

- 120ml coconut milk

- 5 cups Chicken Stock

- Salt and pepper to taste

- 190ml evaporated milk

- 100g cashew nuts

Method

Pre-heat oven to 160 degrees Celsius.

Add pumpkin to a baking tray, pour over honey and stir to coat. Roast for 35 minutes or until the pumpkin is tender.

While the pumpkin is cooking, heat oil in a large soup pot. Sweat onion for 3 – 4 minutes before adding the ginger and garlic. Continue to cook for 2 minutes, or until fragrant. Add coriander, leek, carrot and celery and continue to cook, stirring often.

When the pumpkin is ready, remove from the oven and add to the pot. Add coconut milk and chicken stock. Bring to the boil then lower to a simmer. Continue to cook for 10 – 15 minutes.

Use a handheld blender to blitz the soup until smooth. Taste, then add additional seasoning if necessary. Add evaporated milk and stir through.

For the crumb, lay out cashews on a baking tray and roast for 10 minutes. Allow to cool before pulsing in a food processor until fine.

To serve

Ladle the soup into serving bowls and top with cashew nut crumb.

Evaporated milk is a healthier alternative to cream. It contains almost all the nutrients of milk, while keeping the same consistency and mouth feel of cream.

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