Canberra Pumpkin and Coconut Soup

Ingredients

• 1 onion, sliced
• 2 cups pumpkin, peeled, deseeded and diced
• 1 cup potato, peeled and diced
• 1 tablespoon oil
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 garlic cloves, chopped
• 2 cups unsalted chicken stock
• 14 ounces coconut milk
• 1 bunch fresh chives, chopped
• salt and black pepper
• cream, to garnish

Directions

1. 1

   Heat the oil in a large pot.

2. 2

   Saute onions until soft, but not colored.

3. 3

   Add potatoes, pumpkin and garlic. Stir through.

4. 4

   Sprinkle in dried herbs, stir and cook for a further 2 minutes, ensuring nothing sticks.

5. 5

   Add the stock and coconut milk. Bring to the boil, cover and reduce heat to a simmer for approximately 30-40 minutes.

6. 6

   Blend soup with a food processor or stick blender, until smooth (the stick blender is much easier).

7. 7

   If you like a very silky texture, put the soup through a fine mesh strainer.

8. 8

   Season to taste, add the chopped chives and stir through.

9. 9

   Serve with a little cream and fresh chives as garnish.