This is one of those warm you down to your toes soups that is perfect now the nights are drawing in. This is one of a trilogy of pumpkin recipes from my favourite cookbook Economy Gastronomy – trouble is I haven’t yet worked out how to make a dairy free risotto to use the other half of my pumpkin but you could just make masses of this.
Oh and did I mention that this is made with our own home grown pumpkin? How’s that for feeling like a domestic goddess.
Dairy free spicy pumpkin chowder
1kg wedge of pumpkin
50 ml olive oil
1 tsp ground cumin
1tsp ground coriander
3 red chillies, chopped
3 cloves of garlic, peeled and diced
2x 400g tins of coconut milk
1 litre stock
Cut the skin from your pumpkin (this takes about half a decent sized pumpkin or more or less the insides of a carved out pumpkin less all those seedy bits) and then chop into rough cubes about 2 cm big.
Heat up a large pot on the stove (big enough to take at least 2 litres of soup) and add in the olive oil.
When the oil is hot throw in the pumpkin and let it colour slightly (you made need to do this in a couple of batches).
When the pumpkin is all coloured add in the spices, chili and garlic. Pour in the coconut milk and the stock. Put on to simmer for 20-30 minutes or until the pumpkin is soft.
Using a stick blender or Magimix blend the soup – I don’t make it totally smooth.
The soup freezes well so you can make up a big batch to stave off the chills.