Coconut-Spiked Butternut Bisque

This butternut bisque is ready in a flash - which is a huge plus since time is such a limited resource these days. You will need some roasted pumpkin on hand, but then it's just a matter of heating through and blitzing with a stick blender. The lime really shines through the creamy richness of the coconut and pumpkin and the toasted pumpkin seeds bought a smokiness that married well with the other aromatic flavours.

Serves: 6

Prep time: 20 mins

Total time: 1 h 15 mins

Ingredients:

1 large butternut pumpkin
1 medium brown onion, finely diced
3 cloves garlic, minced
1 tbsp ginger, minced
1⁄2 tsp chilli powder (optional)
3 1⁄2 cups low-sodium vegetable stock
250 mL coconut milk, plus extra to garnish 2 tbsp lime juice
1 tbsp pumpkin seeds (pepitas), toasted

Method: 

1. Preheat oven to 220°C. Line a rimmed baking tray with a silicone baking mat or parchment paper.
2. Remove the stem and cut the pumpkin in half lengthways (from top to bottom), using a large knife. Remove the seeds.
3. Place cut side down on the tray and roast for 45 minutes, or until tender.
4. Remove from the oven and set aside to cool slightly. Once it has cooled to the point that you can touch, peel away the skin and discard it.
5. Preheat a large, heavy-based pot over medium heat.
6. Add the diced onion and sauté until translucent - about 5 minutes. If the onion starts to stick, add a splash of the stock or water.
7. Add the garlic and ginger and sauté for a further minute.
8. Add the chilli powder, if using, and 1⁄2 cup of the stock to deglaze the pot.
9. Add the pumpkin and remaining vegetable stock. Stir to combine.
10. Add the coconut milk and lime juice. Cook until warmed through.
11. Using an immersion blender, blitz the soup until smooth. If the soup seems a little thick, thin out with some extra vegetable stock or water.
12. Taste for seasoning, and serve with a little swirl of coconut milk and toasted pumpkin seeds.