Ingredients:

1 kg          pumpkin

1 large      Onion quartered

2 cloves    garlic

3¼ cups    water

2 tblsp      sugar

4 tblsp      tomato relish

3 teasp     chicken stock

500 mls     coconut cream

2 tblsp      maccoran seasoning

3 tblsp      freshly chopped coriander

 

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Method:

Cut pumpkin into small pieces of even size. Remove skin and seeds.

Add into large pot, pumpkin, onion, garlic, water, sugar, tomato relish and chicken stock.

Cook until pumpkin is soft and cooked through. Set aside to cool.

Once cooled, place into food processor and puree until a good consistency.

Pour back into pot, heat through and add coconut cream, moccoran seasoning and freshly chopped coriander.

Serve with a dollop of tomato or basil pesto in the middle of the soup bowl.

 

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