Asian Pumpkin Soup

A beautifully warming soup, with subtle Asian flavours. 

We used our 'Hot' Tamarind Chutney here, giving a subdued warmth to this simple family favourite. You could use Jenny's Xtra-hot Tamarind or add a little chilli of you prefer a little more heat.

You will need:

• ½ a medium pumpkin, peeled and roughly chopped
• 1 large onion
• 2 garlic cloves
• 2 cups chicken stock
• 400ml can coconut cream
• 2 tbls ‘Hot’ Jenny’s Kitchen Tamarind Chutney
• A few sprigs of coriander

To Prepare:

Chop the onion and garlic cloves, and gently sweat them for about 10 minutesin a little oil over a low heat. Stir the coconut cream to obtain a yoghurt-like consistency, and put 3tblsp aside in a small bowl. Add the pumpkin, stock, tamarind chutney and the remaining coconut cream to the pot. Bring it to a gentle boil and simmer it for around 20 minutes or until the pumpkin is very soft.

Blend the soup until it is smooth. Taste and season with salt and pepper.

Serve it in large bowls garnished with the reserved coconut cream and sprinkled with coriander leaves.