An elegant soup that soothes and comforts beyond measure. I eat this with toasted, buttered sourdough bread.
Serves 4
pumpkin or butternut squash 1kg, peeled and cut into 3cm chunks
olive oil
onion 1 medium, finely chopped
carrot 1 medium, finely chopped
celery 1 stick, finely chopped
potato 1 medium, finely chopped
cumin seeds ½ tsp
green cardamom pods seeds from 5, crushed
root ginger 4cm piece, peeled and finely grated
garlic 2 fat cloves, crushed
vegetable stock 500ml
coconut milk 1 x 400g tin (reserve 4 tablespoons for garnish)
salt and white pepper
