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Recipes -

Thai pumpkin & chilli soup

Ingredients Serves 4
675g pumpkin, peeled and cut into chunks
1 onion, finely chopped
1 clove garlic crushed
15g butter
860ml vegetable stock
1 Red chilli
1/4 teaspoon freshly grated nutmeg
200ml cream of coconut
1 bunch fresh coriander finely chopped





Recipe
  1. Put the pumpkin onion, garlic and chilli in a pan with the butter. Cook gently for about 10 minutes, or until the vegetables are softened. Add the stock and nutmeg
  2.  Bring to the boil, then simmer as slowly as possible for 25 minutes or until the pumpkin is soft.
  3. Carefully liquidise the soup in a food processor. Return to the pan, add the cream of coconut and a little more stock if too thick.
  4. Check for seasoning then add fresh coriander.