Having an allotment means ( if you grow them ) an almost endless supply of pumpkin. I now have last years to use up and I previously roasted it and whacked it in the freezer as it makes amazing soup and rather good risotto - if I can bear to not eat it straight out of the oven after roasting!.
I needed a quick fix for dinner and had various bit and bobs in the fridge so this was the perfect easy dish.
Ingredients
4 Large Carrots - peeled and roughly chopped
As much Pumpkin as you actually have to hand
2 Large Onions - roughly chopped
2 Cloves Garlic - roughly chopped
1 Hot Chilli - roughly chopped
2 Sticks Celery - roughly chopped
Half a tube tomato puree
2 Tablespoons Olive Oil
1 Tin full fat coconut milk
Good Splash Hendersons/ Lea and Perrins sauce
1 Stock cube/pot chicken or veg is fine
Salt and Pepper
If you have raw pumpkin then just take a little longer to cook but otherwise it's the same. I like my pumpkin roasted as it gives it a really nice roasted nutty taste.
Heat a little olive oil in a large flameproof pan and saute the onions for a few minutes, add all the other ingredients and a little splash of water just to cover - barely - you don't want to drown the vegetables.
Cook for about half an hour or so or until all the vegetables are cooked through.
When slightly cooled put through a blender or stick blender until smooth.
Return to a gentle heat and add coconut milk and season to taste.
Next time I'll put in two chillies I think as the soup can take the heat.
We like this quite thick but you can thin it out a little with more stock or water, served with warm crusty bread - yummy !!
