Pumpkin - 1kg
Onion - 100g
Carrot - 60g (optional)
Celery - 60g (optional)
Coconut milk - 250ml
Butter - 50g
Olive oil - 1 tbsp
Garlic - 3 cloves
Ginger - 1/2" piece
Green chilies - 2 to 3
Bay Leaf - 2
Allspice - 1 tsp
Salt - As per taste
Freshly ground pepper
Clean, deseed and quarter the pumpkin. Sprinkle Salt, pepper and little olive oil and roast with the skin at 425F until tender.
Dice celery, carrot, onion, ginger, garlic, green chilies.
Heat a large pot and add the butter to melt, add bay leaf and the diced vegetables and saute till the veggies are soft.
Meanwhile remove the skin off the pumpkin and add this to the veggies and saute for a minute and turn off the heat.
Pulse this mixture in a grinder till it is all ground to a smooth paste.
Return this back to the pot add 2 cups of water and bring to a boil, finally add the coconut milk and add more water if required. Adjust seasoning if needed.
Serve with garlic toast.
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