The home cook's slow cooker pumpkin and coconut soup
The secret to good soup is great stock. Try making stock in a slow cooker by simmering bones and vegetables left over from roast dinners, just covered with boiling water for a few hours. Strain it and freeze it until you need it.
|1||Pumpkin, deseeded, peeled and cut into pieces|
|2||Onions, skinned and roughly chopped|
|1 tsp||Coriander seeds, toasted in the oven for five minutes|
|2 tsp||Cumin seeds, toasted in the oven for five minutes|
|165 ml||Coconut cream|
|1 to taste||Salt & freshly ground pepper|
|1 to taste||Whole nutmeg, freshly grated|
|1 to taste||Fresh coriander, chopped|
|1 to taste||Greek yoghurt|
- Put stock, pumpkin, onions, cumin seeds, coriander seeds and coconut cream in a slow cooker. Cook on low for six hours.
- Blend well with a stick-blender or in a food processor. Adjust the seasoning and add some boiling water if it's thicker than you like.
- Serve topped with freshly grated nutmeg, chopped coriander leaves and a dollop of Greek yoghurt.