Chilli and coconut and pumpkin soup by chef Donal Skian

Pumpkin is perfect for fall and Halloween. Cook and impress your friends with Chef Donal Skian’s Pumpkin, Coconut and Chilli Soup.

ingredients

1 kg of pumpkin

1 tablespoon of melted butter

2 tablespoons of rapeseed oil

A few sprigs of thyme

2 red onions

2 teaspoons of red chili powder

400 g of coconut milk

1/2 liter of vegetable broth

Sea salt and ground black pepper

Preparation

• Heat the oven to 220 ° C. The seeds that remain after cleaning the pumpkin are washed with cold water using a sieve, then dried with a tea towel and roasted in the oven. Remove from the oven and set aside.
• Heat the oil in a pan, add the sliced ​​pumpkin and thyme. Sprinkle with sea salt, ground black pepper and bake for 45 minutes or until squash is tender. This can be checked by pricking with a fork.
• Heat the oil in a large pot and fry the onions. Add the chili powder and cook for another minute. Add the roasted pumpkin along with the coconut milk and vegetable broth. Bring to a boil and simmer for five minutes.
• Using a blender, blend the soup until smooth. If necessary, you can add more broth or boiling water. Add sea salt and ground black pepper. Serve garnished with chilli powder and toasted pumpkin seeds.

Enjoy your meal!

Source: You will find the recipe on Jamie Oliver’s website here.