Serves 4 - 6
Delicious hot or cold, this autumnal staple is perfect to serve at Halloween or anytime pumpkins are in season. In this recipe pumpkins are accompanied by sweet potatoes but any root vegetable can be used.
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp sesame seeds
1 tbs olive oil
1 red onion, finely chopped
2 cloves of garlic, finely chopped
4cm piece of fresh ginger, peeled and chopped
1 green chilli, seeded and chopped
1 lime - zest and juice
1.2 litres vegetable stock
1 tsp honey
340g pumpkin, peeled and diced
340g sweet potato, peeled and diced
Handful of coriander leaves, roughly chopped
Coriander leaves, roughly chopped
crispy onions, finely sliced onions fried until crisp
Natural yoghurt, cream or coconut milk
Lightly roast the cumin, coriander and sesame seeds for one minute then grind in a pestle and mortar. Heat the oil in a heavy bottomed pan and gently cook the onion and garlic without browning until soft. Add the ground spices along with the ginger, chilli and lime zest. Cook for one minute.
Add the stock, lime juice, honey, sweet potato, pumpkin and coriander leaves and bring to the boil. Reduce to simmer and cook until vegetables are tender. Liquidise to a smooth consistency.
Squeeze half a lime and season to taste.
Serve with a swirl of natural yoghurt, cream or coconut milk.