Pumpkin, Coconut, and Chili Soup
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
About 1 lb. pumpkin, peeled and deseeded (save the seeds)
2 tablespoons olive oil
4 garlic cloves
1 onion, chopped
1 chilli pepper, finely chopped
4 thyme springs
About 8 oz vegetable stock
About 8 oz coconut milk
salt and ground pepper
Directions: Preheat the oven to 425 degrees F. Line a roasting tin with parchment paper.
Put the pumkin seeds in a colander, wash with cold water and dry on a paper towel. Add a little olive oil and sprinkle with some salt, pepper and ground chili or smoked paprika. Toast in the oven for 10-15 minutes or until slightly browned and crispy. Remove from oven and allow the to cool. Serve them alongside soup or as individual snack.
Chop the pumpkin into rough chunks and transfer to a roasting tin. Sprinkle with a tablespoon of olive oil and season with salt and pepper. Add two thyme springs and whole garlic cloves. Roast for 40-45 minutes or unril the pumpin is tender and the edges are a bit charred. Discard the thyme springs and peel the garlic.
In a medium pot heat a tablespoon of olive oil and fry the onins and chili until soft. Add the pumpkin, garlic and the rest of the thyme leaves. Add the vegetable stock and coconut milk. Cook on high heat until it starts to boil. Remove from heat and whizz using a hand blender until smooth. Return to heat and add some more stock if the soup is too thick, Season with salt and pepper and cook for a minute or two.
Serve with toasted pumkin seeds and Pumpkin parmesan bread rolls.
From sweet sensation-monchi.blogspot.com