THAI STYLE PUMPKIN SOUP
- ± 8 cups of steamed pumpkin
- 1 cup coconut cream
- sweet basil leaves
- tablespoon of fresh whipped cream
- 2 – 4 thin slices of red chillies
Place the pumpkin in a pot and puree with a blender.
Add coconut cream and blend.
Place blend into soup bowls.
Garnish with sweet basil leaves, fresh whipped cream and red chillies.
Leaves the seeds in the chillies.
Serve hot or warm.
Mix cream, chillies and basil leaves in your bowl with your spoon and enjoy.
Keep a glass of well chilled Rose’ handy to chill the chillies if required.
Recipe and photo: Gavin Elliott