|60ml olive oil|
|1 large onion, finely chopped|
|1 tablespoon grated ginger|
|500g Red pumpkin, peeled, deseeded, coarsely chopped|
|250g sweet potato, peeled, coarsely chopped|
|1 tablespoon ground cumin|
|5 cups Vegetable stock|
|2 pieces Lebanese bread|
|1/3 cup chopped fresh coriander|
|1 long fresh red chilli, halved, deseeded, finely chopped|
|2 tablespoons shredded coconut|
Step 1: Heat half the oil in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add half the ginger and cook, stirring, for 2 minutes. Add the pumpkin, sweet potato and half the cumin and cook, stirring, for 2 minutes.
Step 2: Increase heat to high, add the vegetable stock , bring to boil. Reduce heat to medium-low. Simmer and cook until the pumpkin and sweet potato are very tender. Set aside to cool slightly. Transfer to the jug of a food processor and blend until smooth. Season with salt and pepper.
Step 3: Combine the coriander, chilli, coconut and remaining ginger in a small bowl.
Step 4: Ladle the soup among serving bowls. Top with the coconut mixture.
Recipe: Chef Ashish Rai, Head – Culinary, Barbeque Nation Hospitality Ltd.