Pumpkin, Kumara and Lime Soup

Photographer: Kate
Makes 8-10 large bowls

It has been pointed out to me, in a very light hearted way that my recent recipes have been based around pumpkin.

It is true, I am a little bit pumpkin obsessed at the moment. I just can’t seem to walk past the piles of them in the supermarket without one ‘accidentally’ falling into my basket and, in the case of the weekend just gone, several accidentally falling onto the floor too, thanks to my supreme effort at trying to pick the perfect gourd for our family. Alas, I digress.

Back to the humble pumpkin; what’s not to love? They are so versatile, cheap and such a vibrant shade –it makes a change to the more muted colours of most of my slow-cooked meals, to have something with such a bright hue on my plate…. Not to mention I *might* enjoy the opportunity to practice my pumpkin carving skills prior to chopping the whole thing up! Roll on Halloween!

INGREDIENTS

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¾ crown pumpkin, peeled, seeds removed and cubed (approx 1kg)
2 large kumara (or sweet potato), peeled and cubed (approx 350g)
1 onion, finely chopped
2-3 chillies, finely chopped (quantity and seeds dependent on your heat preference)
1 tin coconut milk (400ml)
3 limes
2 large handfuls of coriander, finely chopped
150g cashew nuts, roughly chopped.

METHOD

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1. In a large saucepan, add pumpkin and kumara then cover in cold water. Cover with a lid and bring to the boil, then reduce to a simmer for approximately 20 minutes; until the all the pieces are cooked though.
2. Meanwhile, add the onion and chillies to a frying pan and fry until the onion becomes translucent – then add this to the pot containing the pumpkin.
3. Squeeze the limes, keeping the juice to one side (the fresh juice is used for the garnish) and zest them. Add the juiced lime halves and the zest to the pan containing the pumpkin and kumara. Continue to simmer for 5 minutes.
4. Once the pumpkin and kumara pieces are cooked through remove from the heat and discard the lime pieces.
5. Blend the mixture until smooth (I used a stick blender).
6. Add the tin of coconut milk and put back on the heat for a few minutes until the soup is simmering lightly. Stir well to ensure the coconut milk is mixed through thoroughly.
7. Remove from the heat, and serve; Garnish with coriander, chopped cashew nuts and lime juice.
* if the soup is too thick, add more water, 1 cup at a time. If the soup is too thin, return it to the heat and allow it to reduce.

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