a few sprigs of fresh herbs , such as chives, mint
extra virgin olive oil
1 litre organic vegetable stock
125 ml coconut milk , plus extra to serve
½ tablespoon chilli powder
1 lime
Method:
Preheat oven to 375℉ (190℃).Butter a baking sheet.
Prepare pumpkin: cut off the top, scoop out seeds, brush inside with about 2 tablespoon melted butter.
Replace top and place pumpkin on baking sheet.
Bake 45 minutes or until tender when pierced with a fork.
The pumpkin should be a bit droopy but still hold its shape well.
Meanwhile, melt about 2 tablespoon butter in a big saucepan.
Add onion, carrots, celery.Sauté until soft, about 10 mins.
Add broth, garlic, salt, pepper and nutmeg.
Cover and simmer 20 minutes.
Cool slightly.Purée vegetable mixture in 2 or 3 batches in a blender or food processor.
Put back in saucepan; stir in the cream.Sprinkle with parsley.Serve the soup by ladling out of the pumpkin at the table, scooping a little bit of pumpkin into each serving.
The pumpkin then makes a great centerpiece for your table, while allowing people to have second helpings.
