2 acorn squash, pumpkins, or other smallish winter squash
Olive oil
1 14-ounce can coconut milk
1 14-ounce can coconut milk
1 tbsp Ginger Chilli Jam
1 tsp Smokin' Hot Bhut Chilli Jam
Chicken Stock
1 tsp Smokin' Hot Bhut Chilli Jam
Chicken Stock
1 tbsp cumin
Salt and Pepper to taste
Small bunch coriander, chopped
Preheat the oven to 200 degrees and place the oven racks in the middle.
Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with olive oil, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.
When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk, ginger jam and chilli jam and bring to a simmer. Remove from the heat and blitz with a stick blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more chilli jam if you like, I used 1 tbsp). Before serving stir through the chopped fresh coriander.
Serves six.
Preheat the oven to 200 degrees and place the oven racks in the middle.
Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with olive oil, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.
When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk, ginger jam and chilli jam and bring to a simmer. Remove from the heat and blitz with a stick blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more chilli jam if you like, I used 1 tbsp). Before serving stir through the chopped fresh coriander.
Serves six.
You can purchase The Chilli Jam Man's products here. I fully recommend that you do.
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