Island Pumpkin Soup
with toasted pumpkin seeds and garlic oil

Ingredients (for 8 portions):

4 tablespoons olive oil
1 medium size onion (peeled and finely diced)
1 tablespoon fresh ginger (peeled and finely chopped)
4 cloves garlic (peeled and finely chopped)
1 pound pumpkin (peeled and cut into ¼” cubes)
small bunch of fresh thyme
¼ teaspoon red pepper flakes
6 cups chicken stock
1 cup coconut milk (unsweetened)
Salt & black pepper to taste


2 oz pumpkin seeds
1/3 cup olive oil
3 garlic cloves (peeled)


In a heavy saucepan heat the olive oil. Sauté onion, ginger and garlic and add diced pumpkin. Sauté for about 1 minute. Add the chicken stock, the coconut milk, fresh thyme and the red pepper flakes. Bring to a boil, reduce heat and simmer for about 20 minutes (until pumpkin is cooked). Remove from the stove and blend in a food processor (blender). Put back on the fire and adjust seasoning with salt and black pepper.

To serve:

¬Place 1/3 of a cup of extra virgin olive oil in a saucepan together with 3 roughly chopped garlic cloves. Heat slightly and allow the oil to infuse for about 15 minutes. Strain. On a baking sheet toast 2 oz of pumpkin seeds in the oven until crunchy (375 degrees Fahrenheit). Poor soup into warmed soup plates. Finish with some garlic oil and the toasted pumpkin seeds.

Bottom note:

• In order to have a less spicy soup, cut the amount on ginger in half and omit the red pepper flakes