Prep
time 10 minutes
Cook time 1 hour
Total time 1 hour 10 minutes
Serves: 4-6
Ingredients
4 cups pumpkin chunks
2 tablespoons olive oil
generous pinch of salt
2 tablespoons coconut oil, for frying
1 onion, finely chopped
3 garlic cloves, thinly sliced
4vcm piece of fresh ginger, finely grated
1 teaspoon paprika
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon cardamom powder
2 teaspoons garam masala
2 cups vegetable stock
1 x 400 gm can coconut milk
salt & pepper to taste
fresh lime juice
To serve
100 gm toasted cashew nuts
sliced fresh chili
fresh basil leaves
Instructions
Pre-heat the oven to 200°c.
Place the pumpkin chunks on a baking tray and pour over the oil. Season with
the salt and place in the oven and allow to roast for approximately 30 minutes
until the pumpkin is soft and starting to caramelize.
In the meantime, add the coconut oil to a pot and sauté the onion, garlic and
ginger until soft and fragrant. Add the spices and fry for another 30 seconds
before pouring in the stock.
Reduce the heat and allow to simmer for 10 minutes.
When the pumpkin is cooked, add to the stock and pour in the coconut milk.
Allow to simmer for 10 minutes then season to taste and puree in a food
processor or with a handheld blender.
Adjust seasoning if necessary and add a squeeze of fresh lime juice.
Serve topped with cashes, chilies and basil leaves.
