Mike van de Elzen: Curried pumpkin and coconut soup

Curried pumpkin and coconut soup

Cook time: 30 minutes 

Prep time: 15 minutes 

Serves: 6-8

1 crown pumpkin, peeled and de-seeded 

2 medium sized onions 

10 cloves garlic

1 tbsp garam masala 

1 tbsp ground coriander 

1 tbsp ground cummin 

1 tsp tumeric  

1.5 ltr vegetable stock 

400 gm coconut cream

1 cup cream 

100 gm butter 

Salt 

Sunflower oil

Heat a pot, adding in a touch of oil before sweating the onions and garlic, followed by the spices. Cook out for a few minutes.

Add in the pumpkin and continue to stir until the pumpkin is fully coated. Cover the pumpkin with the vegetable stock, coconut cream and salt.  

Bring the soup up to a boil. Turn down and simmer for a further 30 minutes or until the pumpkin is well cooked.

Using a blender or using stick blender, blend the soup well and slowly add in all the butter and cream.

Check the seasoning. 

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudkin
from News Talks EDB.

Speaker 2 (00:13):
It is time now for our resident chief Mike vander Allison.
Good morning, Good morning. I was wondering if I could
quickly start with a text from a listener. They said,
I'm wanting to make my very first keche. Was wondering,
when you talk to the wonderful mic, can you ask
what is the correct pastry to use.

Speaker 3 (00:30):
If it's a sweet keche, then you go sweet short.
If it's a savory giche, like a giche, then you
go savory short, so sweet, savory sweet, confused short, Yeah sweet,
you go sweet short, savory, go savory short short pastry.

(00:51):
But the key is to a roll without nice and thin.
And what we need to do is we need to
blind bake it. So line your grease or your your
flanton or your geeseton, lay your pastry and put some
paper on top, put some beads in there or something
something that can just weight it down and then bake
it on one eighty for about twenty minutes and then

(01:11):
remove the paper, put it back in for about another
five minutes. That makes it nice and crispy. Nice and crunchy,
and then you put in your egg mix and bake
that brilliant.

Speaker 2 (01:20):
Thank you very much, Mike, Good luck, Donna. Okay, let's
talk about carried pumpkin and coconut soup.

Speaker 3 (01:26):
It is the most underwhelming yet delicious soup you have
ever had. Honestly, it is amazing.

Speaker 2 (01:35):
Why do you call it underwhelming?

Speaker 3 (01:38):
Well, sometimes people think of pumpkin has been underwhelming.

Speaker 2 (01:41):
Pumpkin owners, but this one's curried and it's.

Speaker 3 (01:43):
Got and it makes it delicious. Talk us through it. Okay,
So we've got our own pumpkins at the moment, so
that's why this is going on. So we have pumpkins
coming out of our ying ying. So I'm using for this.
I'm using a crown pumpkin, So a medium sized pumpkin.
You want to peel it and cut into quarters and
then deceed it into a pot a lie arch pop.

(02:06):
This is going to make one Pumpkin's probably gonna make
you probably a good maybe three liters of soup. Great
for the kids lunchboxes. Tomorrow morning, Heat up a large pot,
add in a couple of tablespoons of some flour oil,
and then you want to saute off two white onions
that are being builed and sliced, and a fair amount
of garlic for this. So I've got ten clothes of garlic,

(02:27):
Add that and saute those off for a couple of
minutes until they start too sweet. And then we want
to add in our spice. We're adding our spice now
before we add the pumpkin. Tablespoon of garam masala, tablespoon
of ground crey, and tablespoon of ground coomen, teaspoon of turmeric.
Add all those off and saute them off until they

(02:48):
become fragrant. You'll start to smell all those beautiful aromas
coming out when that happens and goes the pumpkin. Give
the pumpkin a good coating and those spices, and then
I've got a leaf and a half vegetable stock and
one can or four hundred mills of coconut cream. Add
add and a good amount of salt. Bring it up
to or turn it down, simmer it into your pumpkin

(03:09):
is nice and tinder. It's going to reduce down a
little bit. I'm not too worried about that. But if
you feel it's reducing down too quickly turn it down
or add a little bit more vegetable stock. After the time,
take a blender. You can use a stick blender or
you can use a food processor. Blend your soup very carefully.
Pumpkin soup is very dangerous and it's very hot. Blend

(03:30):
it whilst adding a cup of cream and one hundred
grams of unsalted butter. Check your season after that point.
What the butter does makes it delicious. What the cream does,
it makes it delicious and you can serve it straight away.

Speaker 2 (03:44):
Sounds wonderful.

Speaker 1 (03:46):
For more from the Sunday session with Francesca Rudkin, listen
live to news Talks there'd be from nine am Sunday,
or follow the podcast on iHeartRadio.