South Indian pumpkin & coconut soup

A classic winter soup enjoyed best on a cold night, with a loaf of crusty bread and lashing of butter.

Recipe «South Indian pumpkin & coconut soup» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 x 170g pkt Continental South Indian Curry with Roasted Spices Flavour Base, 1 kg butternut pumpkin, peeled, deseeded, coarsely chopped, 750ml water, 185ml coconut cream, 1 tbsp coconut cream, extra, to serve , 1 tbsp finely chopped fresh chives .

Ingredients:

• 1 x 170g pkt Continental South Indian Curry with Roasted Spices Flavour Base 
• 1 kg butternut pumpkin, peeled, deseeded, coarsely chopped 
• 750ml water 
• 185ml coconut cream 
• 1 tbsp coconut cream, extra, to serve 
• 1 tbsp finely chopped fresh chives 

Instructions

1. Combine the flavour base, pumpkin and water in a large saucepan over high heat. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 15-20 minutes or until the pumpkin is tender. Remove from heat and set aside for 5 minutes to cool slightly.
2. Place the pumpkin mixture in the jug of a blender and blend until smooth. Transfer to a saucepan and add the coconut cream. Place over medium heat and cook, stirring, for 5 minutes or until heated through.
3. Ladle the soup among serving bowls. Drizzle with a little extra coconut cream and sprinkle with chives. Serve immediately.