Who doesn’t love pumpkin soup, really?
The sweet, thick, nourishing goodness that comes from a fresh, home made pumpkin soup is not like anything else.
That is why we are excited to share this well-loved recipe from our new chef Toni, who likes to start our weekend retreats with a bit of Thai Inspired yumminess.
“My recent stay at Mana was, as always, deeply nourishing. The beauty of the land, the sweeping views, the warm hospitality and the joy of spending time pausing, reflecting and topping up. An added bonus was the incredible food served by the new chef Toni. Wow! Her food was full of vitality and fueled me perfectly for the week of dancing and art I was there to enjoy. Delicious, nutritious and plant based, with every day a banquet of delight. So much gratitude!!”
~ Jessica Dziwulska (former owner of the Driving Creek Cafe Coromandel)
Prep time: 20mins
Total time: 50minutes
Stick blender , large pot
1 brown onion
3 sticks celery
½ large pumpkin
2 medium sized potato
1 stick lemongrass
5 garlic cloves
3inch piece of ginger
2 Tbsp coriander root, leaves to garnish
3 large kaffir limes leaves
I small green chili
1 tbsp Miso, optional
1 liter of veggie stock or water
200mls coconut cream
¼ tsp white pepper
Oil of your choice
Chop onion and carrot, celery, pumpkin and potato into medium sized chunks.
Heat oil in a medium sized pot, sauté the onions, celery and carrots on medium heat until they start to become a little caramelized and smell sweet. (Around 5 minutes.)
Finely chop garlic, ginger, kaffir lime, lemongrass and chili. Add these to the pot and sauté for a further 3 minutes.
Add stock, potato, pumpkin, coriander root, and bring to the boil. Turn down heat and simmer for half an hour.
Blend soup, adding in salt, white pepper and miso. Add the amount of coconut cream you desire for the right consistency and creaminess.