Ingredients
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1 -1 1/2 lb fresh pumpkin (fresh preferably, seeds out, skin off)
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4 cups chicken stock or 4 cups vegetable broth
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1 red pepper
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2 carrots
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1 large red onion
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2 garlic cloves, chopped or 2 teaspoons minced garlic
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1 cup heavy cream
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1 tablespoon butter
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2 ounces creamed coconut
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salt
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pepper
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1 red chile, deseeded (if you want some kick)
Instructions
- Set broth boiling, chop skinned pumpkin into pieces, toss into broth.
- Skin carrots, chop, toss inches.
- Follow with red pepper, onion, and chili.
- Boil until very soft (usually about half an hour).
- If veg is still floating, drain off some broth (you can't drain too much as you can always add back, but can't take more out if it's not thick enough :).
- Either use hand blender or upright, blend til smooth.
- Add cream, butter, coconut, and garlic.
- Salt and pepper to taste.
- Eat then, simmer for a while, or freeze. It all works with this one.