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Origin of dish:
UK
Type of cooking:
Hob
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients (serves 4):1 tbsp vegan margarine
1 tbsp olive oil
2 large onions, thinly sliced
2 tbsp brown sugar
2 tsp coriander seeds
2 tsp whole cumin
600g pumpkin or butternut squash,
peeled and chopped
2 sweet potatoes (approx. 450g),
peeled and chopped
6cm piece of root ginger, peeled and chopped
2 x 400ml tins of light coconut milk
To garnish:
1 pink grapefruit
3 tbsp fresh coconut
shavings
a few sprigs of
coriander Method: 1. Heat the butter and oil in a large pan and add the onions and sugar.
2. Cook them gently for 15–20 minutes, stirring now and then, to soften and caramelise the onions. Meanwhile, toast the whole coriander and cumin in a small frying pan for about a minute or until they smell fragrant, then crush them finely using a pestle and mortar.
3. Add the toasted seeds, pumpkin or butternut squash, sweet potato, ginger and coconut milk to the pan with the caramelised onions. Fill
one of the empty coconut milk tins with water and add that too. Bring the soup to a simmer, then reduce the heat and cook it slowly, partially covered, for about 15–20 minutes or until the vegetables are tender.
4.Purée the soup in batches, then return it to the pan. If the soup is too thick add a little water. Season to taste and reheat gently.
Remove the peel of the grapefruit, then slice the flesh. Top each bowl of soup with a slice of grapefruit, a little coconut and a few sprigs of
coriander.
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