Ace Food Desk says here’s todays food recipe for Pumpkin Soup to enjoy with Kindness & Love xx A&M

Roasted pumpkin soup with curry-leaf oil

Prep time: 10 Minutes: Cook Time 45 Minutes: Skill Level Low: Serves 4- 6 People

Ingredients

For the soup:

• 1.2kg pumpkin (Jap/Kent or butternut), peeled and cut into large chunks (1kg peeled weight)
• 1 brown onion, quartered
• 6 garlic cloves, skin on
• ¼ cup olive oil
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• ½ teaspoon chilli powder
• 2 teaspoons fresh grated ginger (or paste if you have that)
• 1½ teaspoons salt, plus extra to taste
• Freshly cracked black pepper
• 800mL — 1L / 3-4 cups good-quality vegetable or chicken stock (I used 800mL as I prefer a thicker soup but use 1L if you want to finish the pack, it’ll still be so delish!)
• 80mL / ⅓  cup coconut cream (if you have extra, use it to top the soup with if you like a creamy finish)
• 1tablespoon lemon juice, or to taste

For the curry-leaf oil:

• ¼ cup oil (ghee or light olive oil)
• 12 fresh curry leaves, washed and very well dried (important)
• 1 small clove garlic, thinly sliced
• Pinch of salt

Method

1. Roast the spiced pumpkin: preheat the oven to 210°C or 190°C fan forced and line a baking tray with baking paper. In a large bowl, mix the pumpkin chunks, onion, olive oil and spices. Toss well so everything is evenly coated. Scatter onto the prepared tray. Roast for 25-30 minutes, turning once, until the pumpkin is cooked through and catching at the edges.

2. Make the curry-leaf oil/tadka: while the pumpkin bakes, heat the oil in a small saucepan over medium-low heat. Add the curry leaves carefully — they will crackle — followed by the sliced garlic. Cook for 1- 2 minutes until the leaves are crisp, the garlic is lightly golden and aromatic, not browned. Remove from heat, add a pinch of salt and allow to infuse briefly.

3. Blend until silky: squeeze the roasted garlic from its skins and carefully transfer the pumpkin and onions to a blender or large pot with a stick blender. Add 800mL stock and coconut cream and blend until smooth, adding more stock as needed to reach your desired consistency. Bring to a gentle simmer and finish with lemon juice. Taste and adjust seasoning.

4. To serve: ladle the soup into bowls and spoon over more coconut cream and the warm curry-leaf oil, making sure each bowl gets a few crisp leaves and slices of garlic.

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