Spiced Pumpkin Soup with Pumpkin Fritters and Coconut Yoghurt
Ingredients
Soup
- 1 butterkin pumpkin, about 1.2 kilograms, quartered
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, crushed
- 1 teaspoon each ground ginger, cumin and curry powder
- ¼ teaspoon each ground cinnamon and chilli flakes
- 400-gram tin crushed Italian tomatoes
- 4 cups vegetable or chicken stock
- sea salt and ground pepper
To serve
- coconut or plain yoghurt
- chopped parsley or coriander
Pumpkin Fritters
- 1 quarter pumpkin, from recipe above
- 1 egg, beaten
- ⅓ cup brown rice flour
- ⅓ cup desiccated coconut
- 1 teaspoon curry powder
- vegetable oil, for cooking
- sea salt and ground pepper
Instructions
- 1
Soup - Remove the seeds and peel the pumpkin. Set one quarter aside for the fritters then roughly chop the remaining pieces.
- 2
Soup - Heat the oil in a large saucepan and add the pumpkin and onion with a good pinch of salt. Cover and cook for 10 minutes, stirring occasionally until just tender.
- 3
Soup - Stir in the garlic and all the spices and cook for 2 minutes.
- 4
Soup - Add the tomatoes and stock, season and bring to the boil. Reduce the heat then partially cover and simmer for 20 minutes.
- 5
Soup - To serve: Divide the soup between bowls and top with a dollop of yoghurt, parsley or coriander and the fritters.
- 6
Pumpkin Fritters - Cut the pumpkin into 1cm thick slices.
- 7
Pumpkin Fritters - Put the egg in a shallow dish and season. Combine the flour, coconut and curry powder in another shallow dish and season.
- 8
Pumpkin Fritters - Dip the pumpkin in the egg then in the coconut mixture, lightly shaking off the excess.
- 9
Pumpkin Fritters - Heat 2 tablespoons of oil in a sauté pan and cook the pumpkin in batches until tender and golden on both sides. Don't have the pan too hot or the crust will catch and burn before the pumpkin is cooked through.
- 10
Pumpkin Fritters - Wipe out the pan and add fresh oil if necessary to cook the second batch.
- 11
Pumpkin Fritters - Serve hot with the soup.
