This is a very smooth soup with only a hint of spice and coconut but it really is delicious!
I use the stock made from the Chicken with Spices and Coconut recipe bones and pan juices.
If you don’t have this use a tablespoon of rogan josh curry paste. Heat 2 tablespoons of oil, add the paste, cook till fragrant and add the onion, continue as below.
For a vegetarian option just omit the chicken stock and use a good quality vegetable stock and the rogan josh paste.
The fresh coriander does not get cooked, just pop it on top of the bowl of soup and stir it through as you eat, that allows for a real hit of flavour and some crunch.
Serves six and freezes well.
2 tablespoons olive oil
1 onion, chopped
1kg pumpkin, I use butternut, peeled and diced into 3-4cm cubes
1.2litres stock from Chicken With Spices And Coconut bones
350-400mls coconut cream
bunch of fresh coriander, leaves and stalks, roughly chopped
In a large stock pot, heat the oil.
Once hot, add the onion and allow to soften.
Add the pumpkin and stir well.
Add the stock and bring to the boil, allow to simmer until the pumpkin is soft, 20-30mins.
Remove from the heat and liquidize with a stick blender.
Add the coconut cream.
Serve in bowls and top with a handful of coriander, it’s not a garnish! Stir it through and enjoy!