The combi steam oven cooks vegetables faster, whilst intensifying flavours. Spice up your pumpkin soup with this twist on the classic.
Preparation Time: 10 minutes
Cooking Time: 30 minutes + reheating time
Serves: 8
| Ingredients | Preparation |
|
1.5kg peeled Jap pumpkin 1 red onion 2 tbsp olive oil 2 garlic cloves, roughly chopped 1 cinnamon stick 2 small red chillies, roughly sliced 10cm piece lemongrass, roughly chopped 400ml chicken stock 400ml coconut cream Garnish Fresh young coconut Angel hair chilli Deep fried shallots Pumpkin seeds Chilli flakes Sliced spring onion Coriander leaves |
1. Preheat oven to Hot air 180°C + 60% humidity. 2. Cut pumpkin and onion into large chunks and place on a stainless steel unperforated tray. Rub all over with olive oil. Add garlic, chilli, cinnamon and lemongrass and toss on the tray to coat with oil. Cook on shelf position 2 for 30 minutes. 3. Remove from the oven, discard cinnamon and place all of the ingredients in a blender. Add stock and coconut cream. Puree until smooth. 4. Store in airtight container in fridge or reheat to serve. To finish 1. Break open the coconut and use a tablespoon to scoop out the soft flesh. Ladle the hot soup into bowls. Garnish with coconut, chilli, shallots, pumpkin seeds, spring onion and coriander. Note Look for young drinking coconuts, available at good markets. Tap with a metal skewer to remove the delicious coconut water. To break open the coconut, place it on a tea towel on a wooden chopping board. Use a mallet or a large cleaver to carefully break it open. |
