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.
Reading this just in time to wonder what to do with the Pumpkin B was given (despite being only four months old!) at Willows Farm on Monday… might just have to give it a go. Suspect not the tastiest of pumpkins, so some spice might be just what the doctor (or rather my wife) ordered.
Ah yes the annual delights of an unexpected pumpkin (and then we went and grew our own!) – there’s a great recipe for risotto in the book I mentioned
[...] has the added benefit that it is Diary Free. I can’t wait to try this one out, as I know that Aly from Plus.2.4. knows her cooking “stuff” and I love [...]