This is a stunning soup, served in a half pumpkin: for that reason I am presenting it as a Halloween special. It is rather time consuming but I promise you will not be disappointed with the result! It goes really well with naan bread. I also include a recipe to make your own. Again, rather time consuming, but the result is hugely much better that any supermarket variety.
1 large pumpkin (750 – 900g)
400g butternut squash
50g onions, peeled trimmed,and finely diced
1/2tsp garam masala
500ml vegetable stock
125ml coconut milk
1 sprig fresh rosemary
salt to taste
1. Preheat oven to 180 degrees.
2. Cut the pumpkin in half and discard seeds.
3. Trim the bottom of each half so it will stand
4. Brush inside of each half pumpkin with butter, season with salt, pepper.
5. Cut the squash into large chunks, cover with melted butter, add to a deep roasting tin, and cover loosely with foil.
6. Arrange the pumpkin cut side down in another roasting tin.
7. Bake the pumpkin and squash until soft, approximately 1 hour.
8. Allow to cool until the pumpkin can be safely handled, then scoop out the flesh to leave a thickness of 1.5 cm.
9. Puré the squash and scooped pumpkin flesh in a food processor and reserve.
10. In a saucepan, melt the remaining butter.
11. Over low heat, saute the onion until soft but not browned.
12. Add pureed squash and cook over very low heat until heated through, stirring occasionally. Do not allow to boil.
13. Season with salt, pepper, and garam masala.
14. Pour in stock and bring to a boil, over low heat, stirring often.
15. Cook for about 20 minutes, then add the coconut milk and rosemary spring.
16. Warm through, remove rosemary and adjust seasonings to taste.
Roasted Red Pepper Coulis
1 bottled red pepper (rinsed)
1 large red Trinidad or other mild chilli (optional)
30ml vegetable stock
salt and pepper to taste
1. If using, roast the Trinidad in a very hot oven until skin blackens.
2. Allow to cool, peel off black skin, remove core and seeds; chop coarsely.
3. In blender or food processor, puree the pepper, chilli, adding stock until thick sauce consistency is attained.
4. Season with salt and pepper.
Ladle the soup into the half pumpkins, and swirl in the roasted red pepper coulis.
Serve with naan bread.
2tsp castor sugar
2tsp dried yeast
500g plain flour
1tsp baking powder
2tbsp sunflower oil
150ml plain yogurt
1 large egg
1. Warm the milk very gently until luke warm, then pour into a bowl.
2. Add 1tsp of sugar, and the yeast. Mix and set aside for about 20 minutes, by which time the mixture should be frothy.
3. Beat the egg lightly.
4. add the egg, milk and yeast mixture and remaining ingredients to a large bowl.
5. Mix well and form a ball of dough.
6. Kneed the dough for about 10 minutes, or until smooth and silky.
7. Cover the bowl with cling film and allow to rest in a warm place for about 1 hour, after which the dough should have risen to twice the size.
8. Place a heavy baking tray in the oven and heat to the maximum temperature.
9. If you have a separate grill, heat to the maximum temperature.
10. Bash the dough so it collapses a bit and divide into 6 equal parts.
11. Roll a ball into a teardrop shaped naan, about 24cm x 12cm at the widest.
12. Remove the baking tray from the oven, slap the naan on it and return to the oven.
13. Bake for about 3 minutes, then transfer to the grill about 10cm from the heat (if you have a grill oven then simply turn the setting from oven to grill), and heat for about 30 seconds, or until the top of the naan browns nicely.
14. Remove and wrap the naan in a tea towel.
15. Repeat with the remaining balls of naan dough.