Roasted Pumpkin and Coconut Velouté

Pumpkins are often mistreated when they burst into season and are carved up for a Halloween decoration. This is a waste of what is an amazing ingredient at this time of year, whether roasted or fried, made into soups or pies. Pumpkins work really well with heavier herbs and spices such as thyme or ginger to work with their sweetness. Try roasting the seeds with salt and chilli too. Pick pumpkins that are weighty and with unblemished skin. If kept in a cool dark place they will keep for several weeks.

  • Transfer 1kg of peeled and chopped pumpkin to a roasting tray.
  • Drizzle with olive oil, salt, freshly cracked pepper, 4 cloves crushed garlic, 1 tbsp cumin seed and pinch of curry powder.
  • Roast in a pre-heated oven at 200°C until soft and slightly charred.
  • In a medium pan sweat down 3 shallots, a stick of celery and 1tsp coriander seeds.
  • Add 500ml light chicken stock and reduce by a third. Add the roasted pumpkin, 200ml coconut milk and bring to the boil.
  • Blend until smooth and adjust seasoning.
  • Serve with a swirl of coconut milk, chopped coriander and toasted pumpkin seeds.

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