Infinity Cafe's Pumpkin, Coconut and Coriander Soup
This recipe is great for spicing up the left over flesh of a big old pumpkin once you have finishes carving out your Halloween face on it! But even better made with one of the wonderful varieties of squash that are in store this Autumn (as pictured above) which include ‘Red Kuri’, ‘Delicata’, ‘Butternut’ and ‘Crown Prince’
1. Peel and chop the squash or pumpkin into chunks (roughly two inches in size).
2. In a large saucepan, heat the olive oil and Saute the onion until tender. Add the pumpkin/squash and garlic and stir for a further minute or two.
3. Add the stock and ground coriander and bring to the boil. Simmer for about 20 – 30 minutes or until the pumpkin is cooked and then stir in the grated cream coconut. Leave to stand for a minute so the cream coconut can melt into the soup and then blend.
4. Stir in the lime juice and salt and pepper to taste and serve with crusty bread.