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

Method Notes

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.

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