500gm small pumpkin, diced
3 large potatoes, diced
4 garlic cloves, peeled
2 medium red onions, diced
2 tbsp olive oil
2 tsp thyme
1 green chilli, finely chopped
2 cups fresh coconut milk
1 red chilli, thinly sliced
2 tbsp lemon juice
2 tbsp toasted sesame seeds
2 sprigs fresh coriander leaves, finely chopped
Salt and pepper to taste
Fresh parsley, chopped
Optional garnish: Use toasted pumpkin seeds, sage leaves, cheese or parsley
In a large frying pan over medium heat add the olive oil, diced pumpkin, potato and onions. Once these ingredients are lightly fried (the onion should be slightly soft) add the thyme and green chili (if you are using it). Salt and pepper to taste
Once everything is slightly soft and had good color transfer the mixture to a blender or food processor. Puree until it mostly smooth. We don’t want everything completely liquified.
In a large soup pot on your stove at medium heat add the pumpkin mixture and coconut milk. Simmer for 15 minutes or until slightly thickened.
Toast your sesame seeds and set them aside to use as a garnish.
Serve your soup and garnish with the sesame seeds, lemon juice, red chili and coriander leaves. This soup pairs wonderfully with a nice crusty bread.