| pure greed | ::thai pumpkin soup::

thai pumpkin soup                                             



600g jap or butternut pumpkin, peeled 

Preheat oven to 220C. Cut pumpkin into chunks. Put oil in a bowl, then drop in pumpkin and massage well to coat. Spread pumpkin in a single layer on a baking tray. Bake for 30 - 40 minutes until pumpkin is golden and tender. Remove from oven and cool. Heat the remaining oil and roast the peanuts over medium heat until golden. Strain the peanuts from the oil and cool. Blend the peanuts in a food processor. Blend the roast pumpkin with the coconut cream. Heat to simmering point and then add the coriander pesto. To serve, ladle into individual bowls then sprinkle with peanuts and garnish with a sprig of coriander.

Fill your glasses with Sangiovese... and discover how good life can be!                                    serves 6

20ml peanut oil

400g coconut cream

90g coriander pesto

40g blanched raw peanuts

 10ml peanut oil

6 fresh sprigs coriander