PUMPKIN SOUP

Ingredients

10 gms onion, 5gms garlic, 10gms fresh turmeric, 10gms fresh ginger, 150 gms roasted pumpkin puree, 50 gms coconut milk, 5 gms basil, 100 gms vegetable stock, 5 gms olive oil, salt and pepper to taste

Method

Roast diced pumpkin in aluminium foil, seasoned with salt, pepper, olive oil at 180C for 15mins or till tender. Puree and strain.

In a saucepan, heat some olive oil. Add chopped onion, garlic, crushed turmeric and ginger. Sweat well.

Add the puree, coconut milk and vegetable stock and bring to a boil. Season with salt and pepper.

Use a hand blender to emulsify all ingredients and strain into a warm bowl. Garnish with some chopped basil.

Chef Kartikeya Ratan, Perch