2 tblsps vegetable oil
1 onion finely chopped
2 cloves garlic crushed
1.5 tsps finely grated fresh ginger
1.5 cups desiccated coconut
2 kaffir lime leaves
1.5 kg kent pumpkin peeled, deseeded, cut into 2cm pieces
1 litre chicken stock
pepper to taste
2 tbsp macadamia nuts toasted chopped to serve
- Heat oil in a large saucepan over a medium heat. Add onion, garlic and ginger. Cook, stirring occasionally, until soft. Add coconut and kaffir lime leaves. Cook, stirring, for about 3 minutes, or until coconut is golden brown.
- Add pumpkin and chicken stock. Season with pepper. Bring to boil. Simmer, covered, over a medium to low heat for about 15 minutes, or until pumpkin is tender. Remove from heat. Cool for 10 minutes. Remove kaffir lime leaves.
- Blend soup, in batches, until smooth. Return to pan. Stir over a medium heat until hot.
- Serve soup garnished with chopped macadamia nuts.