PUMPKIN, COCONUT & LIME SOUP
INGREDIENTS • 1 red chilli, deseeded, chopped • 2 stalks lemongrass, chopped (substitute with 6 lemon leaves from a lemon tree) • thumb-sized piece ginger, chopped • 4 cloves garlic, chopped • zest of 2 limes • 1 cup coriander, plus extra for serving • 1 teaspoon turmeric • ½ teaspoon salt • 1 x 400ml tin coconut cream • 2 tablespoons olive oil • 1.5kg pumpkin, peeled, cut into 3cm cubes • 350g kumara, peeled, cut into 3cm cubes • 1½ cups vegetable stock
METHOD Put chilli, lemongrass, ginger, garlic, lime zest, coriander, turmeric and salt into a jug, add a few tablespoons of the coconut cream and, using a stick blender, process until a paste is formed.
Heat the olive oil in a saucepan and cook the paste for 5 minutes over a medium heat. Add the pumpkin, kumara, remaining coconut cream and stock, bring to the boil, then reduce the heat and simmer for 30 minutes or until the vegetables are soft. Purée using a stick blender, then serve garnished with a drizzle of olive oil, coriander, and chickpea croutons.
INGREDIENTS CHICKPEA CROUTONS • 2 cans chickpeas, rinsed, drained • 4 tablespoons olive oil • 8 cloves garlic, minced • zest of 2 limes • 1 red chilli, deseeded, minced • 1 teaspoon salt
METHOD Preheat oven to 150°C. Dry chickpeas in a clean tea towel, or put them in the oven for a few minutes. In a small bowl, combine olive oil, garlic, lime zest, chilli and salt and pour over chickpeas, mixing well to coat each one. Transfer to a baking dish and bake for an hour or until crunchy. Give them a good shake/stir from time to time to make sure they cook evenly. This makes more than you will need to garnish the soup so store what is left in an airtight jar. Emma Boyd/cuisine