Ingredients
Serves: 4–6
Prep time: 15 minutes
Cook time: 1 hour–1 hour 30 minutes
· 1 kg pumpkin, peeled, seeds removed, and cut into chunks
· 60 ml olive oil (3–4 tbsp)
· Sea salt and black pepper
· 1 tsp chilli powder
· 1 tsp ground coriander
· 1 tsp ground cumin
· 2 x red onions, roughly chopped
· 3 tomatoes, quartered
· 6–8 garlic cloves, peeled and flattened
· 400 ml coconut milk
· Freshly ground black pepper
Method
1. Preheat the oven to 180°C (fan 160°C).
2. Prepare the vegetables: Place the pumpkin in a large roasting tin. Drizzle with olive oil and sprinkle with salt, chilli powder, ground coriander, and ground cumin. Toss well to coat evenly.
3. Add the aromatics, the onion, tomatoes, and garlic to the roasting tin and toss again.
4. Roast: Roast for 60 minutes, turning every 30 minutes, until the pumpkin is soft and caramelised. Cooking time will vary depending on the water content of the pumpkin.
5. Blend: once tender, transfer everything from the roasting tin to a blender or food processor. Add the coconut milk and blend until smooth.
6. Heat and season: Pour the soup into a saucepan and heat gently. Season with salt and pepper to taste. Add a splash of water if needed to thin to your desired consistency.
