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| Ingredients | | For the spice blend | | 4 tablespoons coriander seeds | | 1 tablespoon dill seeds | | 1 tablespoon yellow mustard seeds | | 1 teaspoon fennel seeds | | 1 teaspoon cumin seeds | | 1 teaspoon celery seeds | | 1 teaspoon sweet smoked paprika | | 2 teaspoons hot curry powder | | 2 teaspoons ground turmeric | | 1 teaspoon ground nutmeg | | 1 teaspoon ground coriander | | For the soup | | 2 tablespoons vegetable oil | | 1 medium onion, diced | | 1 clove garlic, crushed | | 2 x 400g cans good-quality coconut cream | | ¼ cup sweet Thai chilli sauce | | 1 medium carrot, grated | | 1 pumpkin (at least 1kg when peeled and chopped) | | ¼ teaspoon freshly ground black | | pepper plus salt to taste | | 1 cup cashews | | 1 heaped tablespoon chopped coriander leaves, plus extra to garnish | | roasted cashews and sour cream to serve |
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| Pumpkin, Cashew & Coriander Soup |
| 10 / 11 / 08 Courtesy of Volantis | | This is the best pumpkin soup we have ever tried. Dianne Wagener, the owner of Volantis (105 Maunganui Rd, Mt Maunganui, ph:07-575 7617), tells us the café is a family affair, with her partner and two sons cooking there. A lovely blend of spices gives a tangy flavour to this soup, which can be frozen. Do not be perturbed if the mixture appears to split when defrosting, as it will combine when reheated. |
Method |
For the spice blend
Dry-roast all the seeds in a frying pan, watching carefully as they burn easily. Grind when cold in a small coffee grinder or mortar and pestle, and combine with the remaining spices.
Vacuum pack or store in the dark in an airtight jar. This spice mix can be used in a variety of dishes.
For the soup
Heat the oil gently in a large frying pan then add 1 heaped tablespoon of the spice blend and heat through to release the flavours. Add the onion and garlic and fry gently, stirring all the time as they darken easily.
Add 1 can of coconut cream, the chilli sauce, carrot, pumpkin, pepper and salt, and add enough water to cover by 1cm. Cover with a lid and cook slowly until tender.
Mash the pumpkin and blend everything together with a blender or food processor. Add the rest of the coconut cream and the cashews, and thicken to a creamy consistency.
Add the coriander and adjust the flavours to taste using extra salt, pepper, sweet Thai chilli sauce and a little lemon juice should it require more acidity. The soup should be rich and sweet with a spicy heat.
Garnish with extra fresh coriander, roasted cashews and a swirl of sour cream. Serves 8-10. 
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