Serves 4-6 but easily doubled
4-Small pumpkins the size of a soup bowl
1 small Butternut Squash peeled and chopped
1 small white onion roughly chopped
1 Red Pepper roughly chopped
1 tbsp The Greedy Fox Caribbean seasoning
800ml good quality Veg stock
1 tin low fat coconut milk
Salt and pepper
1/2 Red chilli sliced
1/2 Green chilli sliced
A large handful chopped coriander
1/2 tsp white sugar per pumpkin bowl
1/2 tsp sea salt per pumpkin bowl
1 tbsp Rape seed oil
Preheat the oven to 200 degrees.
Make the bowls:
Use a small sharp knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibres. Sprinkle the inside of each with 1/2 teaspoon each of sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size, until the flesh is soft inside.
Meanwhile make the soup.
Heat the oil in a large heavy bottomed sauce pan add the onion and peppers cook until soft around 5 mins.
Add The Greedy Fox Caribbean seasoning and cook for a further 1 min.
Throw in the chopped squash and cook for 5 mins until starting to soften around the edges.
Add all the stock bring to the boil and reduce the heat to a simmer. Cook for 20mins until the squash is soft.
Blend the soup until smooth in a blender or with a hand blender.
Return the soup to the saucepan, add the coconut milk and keep warm.
Stir through 2/3 of the coriander
Season with salt and pepper.
Ladle the soup into the pumpkin bowls and top with the sliced chilli if using. Garnish with the rest of the coriander.
As you eat your soup tuck into the flesh of the pumpkin.
Serve with toasted sour dough bread or equally as good with your own favourite bread.