Sautéed Pumpkin Soup Jamie Oliver with Coconut Milk
Indulge in the exquisite Pumpkin Coconut Soup Jamie Oliver, where sautéed pumpkin, hints of chilli powder, and a symphony of fresh herbs converge. This culinary masterpiece introduces a modern twist to the comforting classic, harmonizing the creamy richness of coconut milk with the earthy sweetness of pumpkin. A journey for your palate, each spoonful offers a balanced explosion of flavours, making this soup a must-have for both cosy nights and impressive dining occasions.
Ingredients
- 1 kilogram pumpkin (or butternut squash) deseeded and cut roughly into pieces
- 2 shallots chopped
- 75 grams ginger peeled and grated finely
- a few sprigs of fresh herbs such as chives, mint, and chopped
- extra virgin olive oil
- 1 litre organic vegetable stock
- 125 millilitres of coconut milk plus extra to serve
- ½ tablespoon chilli powder
- 1 lime
Instructions
- Combine the pumpkin, shallots, ginger, and a bit of oil in a large saucepan.
- Cook them together until they become soft.
- Pour in the stock, coconut milk, and chili powder.
- Add seasoning, and then bring the mixture to a boil.
- Simmer for around 40 minutes.
- Use a food processor to blend the mixture until smooth.
- Serve it with fresh herbs, a squeeze of lime juice, and a drizzle of coconut milk.