Your Weekend Recipe: Lyndey Milan’s Pumpkin And Coconut Soup For Halloween

SHARE THIS STORY

Share on facebook
Share on twitter
Share on pinterest
Share on email

Your Weekend Recipe: Lyndey Milan’s Pumpkin And Coconut Soup For Halloween

SHARE THIS

Share on facebook
Share on twitter
Share on pinterest
Share on email

You can’t actually take the flesh out of a pumpkin to use after carving a lantern as it needs to stay in the skin. You can only remove the seeds so I’ve got a tip for that: cut a medium-size circle in the bottom of the pumpkin (not the top) with a long thin serrated knife. The hole should be large enough for your hand to get in but not be visible once you stand the pumpkin up.

Make two cuts from the outside of this circle to form a small triangle-shaped notch. Poke this out and pull the rest of the circle away from the pumpkin. Use a large metal spoon or ice cream scoop to remove the insides. Then cut holes for the eyes, mouth as you wish and put a candle inside. Ensure it is out of reach of children and not near anything flammable.

Once you’ve carved those pumpkins, it’s time to eat something warm and nourishing. Pumpkin soup is a perennial favourite. Here it is given an Asian twist with the addition of spice and coconut to make a lovely Pumpkin and Coconut Soup. Save any pumpkin seeds and dry them out for salads and snacks.

Happy Ali’s Food Editor Lyndey Milan’s delicious Pumpkin and Coconut Soup

Serves: 4 as a main or 6 as an entrée

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients

1 small or ½ large (approx. 1 kg or 2 lb) butternut pumpkin, unpeeled

1 tablespoon (20 ml) extra virgin olive oil

1 onion, chopped

1 teaspoon or more freshly grated ginger

1 teaspoon coriander (cilantro) seeds

1½ cups (375 ml/12 fl oz) chicken or vegetable stock

1½ cups (375 ml/12 fl oz) coconut milk

Salt and freshly ground pepper

2 teaspoons (10 ml) lemon juice

½ bunch fresh coriander (cilantro)

Method

Peel and seed pumpkin and cut into chunks.

Heat a frying pan with some olive oil and cook onion, without browning, until softened.

Increase heat and add ginger and coriander seeds.

Add pumpkin, turning to coat in oil (about 1 minute).

Add stock, cover pan and simmer for 10 minutes, or until pumpkin is soft.

Puree contents of pan in a food processor, gradually adding coconut milk.

Season to taste with salt, pepper and lemon juice,

To serve, ladle into bowls and sprinkle with fresh coriander leaves.

Share on facebook
Share on twitter
Share on pinterest
Share on email

Leave a Comment

Your email address will not be published. Required fields are marked *

related articles

Share on facebook
Share on twitter
Share on pinterest
Share on email

Leave a Comment

Your email address will not be published. Required fields are marked *

more stories

Join our mailing list

Never miss our seriously happy global news!
Subscribe to our weekly newsletter: