A yummy warming winter dish. Serve with crusty bread and a glass of white wine.
600ml Chicken Stock
800g Diced pumpkin, seeded and peeled
200ml Extra Virgin Olive oil
1 teaspoon chili flakes 4 Garlic cloves, peeled
2 Onions, peeled and chopped
1 tsp Ground cumin
200ml Coconut milk
1 Lime, juice
Sour cream and croutons to serve
Preheat the oven to 200°C. Place the pumpkin in an oven dish, add garlic and extra virgin olive oil and season with salt and pepper. Add the chili flakes and cumin. Roast for approximately 45 minutes until the pumpkin is soft. Meanwhile, heat the remaining oil in a large saucepan; add the onion, cover, and allow to brown.
Once the pumpkin is tender liquidise with the onion and half the chicken stock until smooth. Return to the pan and add the remaining stock and the coconut milk. Simmer for 20 minutes, then add lime juice to taste.
Transfer all into individual bowls, season to taste with salt and pepper and add sour cream and croutons to serve.