THAI STYLE PUMPKIN SOUP
Recipe and photo: Gavin Elliott
- ± 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.
Category:
