Easy recipes

Today, we would like to introduce our FIRST recipe in this series: Roasted pumpkin and coconut soup!

Cooking time:

Prep: 10 mins

Cook: 20 mins

Serves: 2

Ingredients:

• 2 tbsp olive oil

• 2 onions

• 1 bunch of coriander, finely chopped

• 1kg pumpkin chopped into chunks

• 700ml vegetable stock or chicken stock

• 400ml coconut milk

• Pinch of salt and pepper

• 1/4 tsp chilli flakes (optional for a spicy touch)

• A handful of toasted pumpkin seeds (optional to decorate)

Method:

When the fall arrives, it’s time to break out the pumpkin recipes. There are too many ways to celebrate the season’s most iconic edible symbol, find here a selection from our chef Tamas Noll from Bankside House Restaurant. 

1. Firstly, prepare your stock. Add two cubes of vegetable or chicken stock to 700ml of hot water.

2. Heat 2 tbsp olive oil in a large saucepan, then gently cook the finely chopped onions for 5 mins, until soft but not coloured.

3. Separately, peeled and cut the pumpkin into chunks and place it in a baking tray with a bit of oil, salt and pepper (some people love to add a touch of cinnamon or nutmeg to it).

4. Put it in the oven at 200 degrees for 15min, then check with a fork until it is soft.

5. Once the pumpkin is ready, add it to the stock in the saucepan and let it cook for 5 more minutes. Season with salt and pepper and a bit of chilli if you like a spicy touch.

6. Add the coconut milk and the coriander.

7. Puree the soup with a hand blender.

8. You can toast or roast some pumpkin seeds to decorate with chopped coriander and a drizzle of olive oil.

I hope you have enjoyed this recipe recommendation so far, and feel free to let us know how you get on through @lsereslife on Instagram!