Spicy Pumpkin Soup
Do you have access to home grown pumpkin and Jerusalem artichokes? This is a spicy recipe I make which is packed with flavour and nutrition. Quantities can be adjusted to accommodate produce available and texture desired.
2kg Pumpkin, peeled and chopped for baking
500g Jerusalem artichokes (or potatoes), scrubbed and chopped for baking
4 brown onions, cut into quarters for baking
1 litre vegetable stock
1 x 400ml tin coconut milk (can substitute with evaporated milk with 1 teaspoon coconut essence if preferred)
4 tbs of olive oil plus extra for serving
5 cloves garlic, crushed
2 tsp black pepper corns
2 tsp rock salt
1 tbs fennel seeds
1 tbs coriander seeds
1 tbs cumin seeds
2 cinnamon sticks
Coarsely grind spices in mortar and pestle.
Combine pumpkin, Jerusalem artichoke, onions, olive oil, crushed garlic and ground spices.
Bake in moderate oven until pumpkin and onions are golden and Jerusalem artichokes are soft.
Combine baked ingredients with cinnamon sticks and vegetable stock on stovetop, and simmer for approximately 10 minutes.
Add coconut milk, simmering for further 5 minutes or until heated through.
Remove cinnamon sticks from soup before processing to desired texture with stick blender or food processor.
To serve, drizzle with olive oil and season with salt and pepper to taste.