Ask a chef: Glenfalloch Restaurant's pumpkin and kumara soup

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try making yourself.

Glenfalloch
Restaurant's pumpkin and kumara soup


Photo by Gregor Richardson.
Photo by Gregor Richardson.
Ingredients

600g pumpkin
3 medium kumara
1 onion
3 cloves garlic
oil
2 tsp dried thyme
1 tsp red curry paste (or cumin)
salt and pepper
1-2 Tbsp brown sugar
water to cover
about ½ can (400ml) coconut cream

Method

Peel and chop the pumpkin and kumara.

Chop the onion and garlic.

Heat oil in a saucepan and soften the onion and garlic for a few minutes.

Stir in the pumpkin and kumara then cover with water and add sugar, salt and pepper and curry paste. Simmer until the pumpkin and kumara are soft.

Puree in a food processor. Add more water if it seems too thick.

Return to the saucepan to reheat and add the coconut cream. Check the seasoning and add more sugar and more coconut cream if desired.

Serve.

 


Requested by Bernie Forrest, of Alexandra.

Blue Richardson, chef at Glenfalloch Restaurant on Otago Peninsula, has sent this recipe.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.