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Dairy free life – spicy pumpkin chowder

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.

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