Serves 6
1 chilli, seeded and chopped
1 1/2 onions, peeled and chopped
3 cloves garlic, chopped
1 knob ginger, chopped
olive oil
1.5kg pumpkin flesh, diced
Vegetable stock: celery, carrots, onions, leeks, garlic, peppercorns, salt, fresh bay leaves, water.
125g satay peanut sauce (we use Khmer)
salt and pepper to taste.
Make vegetable stock by putting vegetable trimmings in a large pot of water, bringing to the boil then allowing to steep for two hours.
Cook the chilli, onions, garlic and ginger in oil for about five minutes until softened.
Add pumpkin and vegetable stock, bring to the boil and simmer until tender.
Puree until smooth, then add satay sauce.
Season to taste.
This week's recipe comes from Venturi Deli Cafe in the Golden Centre Mall, Dunedin. It was requested by Carolyn Duncan, of Mosgiel.
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, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
