Yield: 1 servings
1 large brown onion 2 tablespoons olive oil 4 cloves garlic ½ bunch coriander 1 small red "birdseye chilli" ½ teaspoon chilli paste 1 teaspoon ground cumin 1 teaspoon tumeric 500 g. Queensland Blue pumpkin 500 g. Butternut pumpkin 500 g. Jap pumpkin 1½ litres chicken stock 400 g. tin coconut milk
Heat the olive oil in a large saucepan and add the onion and garlic and cook for 10 minutes to caramelise gently.
Add the chilli and coriander stems (finely chopped) and stir until fragrant.mAdd the remaining spices and heat until toasted.
Add all the pumpkin pieces and stir to coat with spice mixture.
Cover with lid and cook over a low heat for 30 minutes until the pumpkin is beginning to soften and turn brown. Add jsy enough stock to cover and stir well.
Simmer for 1 hour, then add the coconut milk and simmer for a further 15 minutes.
Puree then serve.
Converted by MC_Buster.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.