Ginger, Lime & Coconut Pumpkin soup

The carving of vegetables has been around for thousands of years. The current trend is to carve out a pumpkin and create ghoulish shapes for Halloween.

All great fun, but let's not waste the orange innards of this underrated vegetable.

Here at Galloway Chillies HQ we have a spicy Pumpkin Soup to keep you warm.

 

Galloway Chilli Ginger & Lime, Coconut and Pumpkin Soup

Ingredients

• 1 medium pumpkin
• 1 sweet potato
• 1 large white onion, chopped
• 2 garlic cloves, finely chopped (or two teaspoons Lazy Garlic)
• 2 or 3 heaped tea spoons of Galloway Chilli Lime & Ginger preserve
• a few sprigs of fresh thyme 
• 1 can of coconut milk (not the 'light' stuff!)
• slat and pepper

Method

The pumpkin innards should be diced, with no skin. 

Peel and dice the sweet potato

Place the onion, pumpkin, potato, garlic, and thyme sprigs into a large pan. The thyme can be left whole to remove later, or chopped finely now if you prefer to leave it in the soup.

Add the Lime & Ginger preserve and mix well.

Add 500ml of water and bring to the boil. Turn down to a rolling simmer until the pumpkin has turned to pulp.

Shake the tin of coconut milk well and add the contents to the pot.

Add salt and pepper to taste.

Continue to simmer for 10 minutes

Remove the thyme.

Serve hot in a bowl, with crusty bread