ROASTED pumpkin coconut soup with karikari

Ingredients:

• 1 medium sized sugar pumpkin

• 1 can 14 oz coconut cream (we used SAVOY brand. AROY-D would also be great) 

• smoked Maldon salt 

• honey or agave nectar 

• garnish:

  • KariKari

  • 2 T cilantro or parsley leaves rough chopped

  • crispy serrano ham or toasted cashew nuts

Process:

1. Preheat oven to 375°F

2. Place the whole pumpkin onto a foil wrapped baking sheet and place in the center of the oven. Roast until you can easily slide a knife into the flesh (similar to a potato) - about 1 hour. Roasting in this manner allows the pumpkin to cook and steam within its own skin

3. When finished roasting, take the pumpkin out of the oven and set aside to cool for about 20 mins. When cool enough to handle safely, pull the stem off and discard. With a large sharp knife cut the pumpkin in half vertically. Take a large spoon and gently remove the seeds and stringy bits from the inside

4. Using the large spoon, scoop the tender cooked pumpkin meat into a medium sized pot (do not include the skin)

5. Add the can of coconut cream to the pot

6. Using an immersion blender on the highest setting, blend and add water until desired thickness is reached

7. Season with smoked Maldon salt and add a touch of sweetness with honey/agave nectar 

8. Re-heat to simmer over medium heat

9. Ladle hot soup into bowls and garnish with KariKari, cilantro leaves, and choice of crispy serrano or toasted cashew