INGREDIENTS

INSTRUCTIONS

large brown onion 2 tablespoons olive oil 4 cloves garlic 1/2 bunch
coriander 1 small red "birdseye chilli" 1/2 teaspoon chilli paste 1
teaspoon ground cumin 1 teaspoon tumeric 500 g. Queensland Blue
pumpkin 500 g. Butternut pumpkin 500 g. Jap pumpkin 1.5 litres  chicken
stock 400 g. tin coconut milk  Heat the olive oil in a large saucepan
and add the onion and garlic  and cook for 10 minutes to caramelise
gently.  Add the chilli and coriander stems (finely chopped) and stir
until  fragrant.mAdd the remaining spices and heat until toasted.  Add
all the pumpkin pieces and stir to coat with spice mixture.  Cover with
lid and cook over a low heat for 30 minutes until the  pumpkin is
beginning to soften and turn brown. Add jsy enough stock  to cover and
stir well.  Simmer for 1 hour, then add the coconut milk and simmer for
a further  15 minutes.  Puree then serve.  Converted by MC_Buster.  Per
serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat);  0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food  Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;  0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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