Spicy Potato and Pumpkin Soup
Two of our most popular and least expensive vegetables team up to make a fabulous dish with a hint of the Orient.
1 kg potatoes, peeled
1 medium sized butternut pumpkin
1 litre chicken or vegetable stock
1 Tbsp oil (olive, canola or peanut)
2 Tbsp chopped spring onions
2 tsp finely chopped or minced ginger
2 or 3 cloves garlic finely chopped or minced
1 tsp ground coriander
1 Tbsp fresh coriander leaves, finely chopped
Rind and juice of 1 orange
2 Tbsp coconut cream
2 tsp chilli sauce (optional)
Few strips red capsicum for garnish (optional)
Cut potatoes into approximately 2 cm cubes.
Peel pumpkin and cut into 2 cm cubes.
Put potato and pumpkin pieces into large stock pot or saucepan, add stock, and if vegetables are not completely covered, add water until they are.
Simmer gently uncovered until the vegetables are just cooked. They should not disintegrate in the pot.
Meanwhile, in a separate pan sauté most of the spring onion in the oil, reserving some for garnish. Cook for 2 or 3 minutes before adding ginger, garlic, and coriander.
Cook gently for a further minute or so.
Add orange juice and the peeled rind of the orange (it will be removed later).
Reduce by cooking uncovered for 5 or 6 minutes.
Drain potato and pumpkin. Reserve a few pieces for garnish. Press the rest through fine strainer or blend in a food processor.
Add the pureed potato and pumpkin to other pan and continue simmering slowly for 5 minutes.
Before serving, remove soup from heat, add a little pepper to season, the chilli sauce (if using it) and the coconut cream.
Once the coconut cream has been added it should not boil again.
Serve in warmed bowls and garnish with remaining potato, pumpkin, a grating of orange rind, remaining spring onion and thin strips of red capsicum (if using).
Leftover potential: Is fine warmed through or served cold.
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