Recipe: Rosie Palmer, Henry and Ted, Papamoa | Photography: Brydie Thompson
Gluten Free, Dairy Free, Vegetarian, Grain Free, Egg Free
2 tbsp extra virgin olive oil
1kg pumpkin, peeled and chopped
1½ shallots, peeled and chopped
1 tsp fresh ginger, grated
2 tbsp chives
½ cup fresh mint
½ tbsp chilli powder
1 litre (4 cups) organic vegetable stock (gluten free if possible)
½ cup thick coconut milk
extra coconut milk & chilli powder
Heat the oil then place the pumpkin, shallots, ginger, mint and chives into a large pot to sauté for 5-10 minutes. Add the stock, coconut milk and chilli powder and season with salt and pepper. Bring to the boil then simmer for 30-40 minutes.
In batches, carefully blitz in a food processor before serving garnished with a swirl of coconut milk and a sprinkle of fresh herbs and/or chilli powder.