Silky autumn blend with warm desert aromas

Serves: 14–15 guests

 

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1 large onion, finely chopped

2 cloves garlic, crushed

2 kg (approx. 4½ lbs) pumpkin, with skin, cut into large cubes

3–3.5 liters (12–14 cups) water, or enough to cover

1 cup fresh cilantro, roughly chopped

1 tbsp sea salt

1 tsp freshly ground black pepper

(Optional) ½ cup coconut cream or a splash of heavy cream

 

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1.Aromatic Base

In a large heavy-bottomed pot, warm a drizzle of olive oil over medium heat.

Add the onion and garlic, sautéing gently until translucent and fragrant.

2.Simmering the Pumpkin

Add the pumpkin cubes and pour in just enough water to cover.

Bring to a gentle boil, then reduce heat and simmer uncovered for about 1 hour,

until the pumpkin is tender and soft.

3.Season and Infuse

Stir in the cilantro, sea salt, and black pepper.

Allow flavors to infuse for several minutes over low heat.

4.Blend to Perfection

Using an immersion blender, purée until the texture is smooth, creamy, and velvety.

Incorporate the coconut cream for extra richness.

5.Presentation

Serve hot in warmed bowls. Finish with a swirl of cream,

a drizzle of olive oil, or a light sprinkle of finely chopped cilantro.