Chef : Paul Watters

From : Belfast Ireland

Blends tradition, creativity and a

passion for excellence & locally sourced

ingredients

Ingredients For Soup and Pumpkin Chili And Coriander Flatbread

1 large pumpkin (peeled and chopped into chunks)
2 large onions (rough diced)
1 clove of garlic (crushed)
1 carrot (peeled and rough diced)
1 stick of celery (chopped)
1 Tablespoon of Thai massaman curry paste
1/2 teaspoon of turmeric
1/2 teaspoon of dried ginger
1/2 teaspoon of chili powder (optional)
1/2 teaspoon of dried coriander 
1 can of coconut milk
2 pints of vegetable stock
4 tablespoons of butter
4 tablespoons of plain flour

To make this Thai spiced spiced pumpkin soup. first off separate the pumpkin in half and boil for approximately 10 mins (until soft) . Mash when soft and allow to cool.
With the remaining of the pumpkin bring a large pot to a medium heat and add the pumpkin celery and carrot and spices (except the curry paste) and cook for approx four mins add the onion and garlic and cook for a further two.

Remove from the heat and gently add the flour and mix well add the curry paste and mix well. Return to the heat and gently add the stock and allow to gently thicken add the coconut milk and simmer .Blend with a food processor or stick blender and season with salt and add a little bit more stock if required.

For the bread

2 cups of self raising flour(1/2 for dusting) 
The remaining pumpkin (cooked)
1 tablespoons of honey
2 tablespoons of olive oil
1/2 teaspoon of dried yeast
1 cup of lukewarm water
Mix well together in a large bowl

Mix well until a dough has formed and allow to rest for ten minutes.
The butter
4 tablespoons of butter
1/2 bunch of chopped coriander
1/2 teaspoon of chili powder /flakes)
Heat a large frying pan to a medium heat and separate the dough in half or quarter dust a little flour and shape accordingly and place into the frying pan and cook for approximately four minutes each side on one side smear the butter and allow to melt

The Thai basil pesto
1 bunch of Thai basil 
2 cloves of garlic
1 cup of olive oil
Salt and pepper
Juice of 1 lemon
In a food processor blend together the ingredients except the olive oil once a gentle paste slow add the olive oil and season

Spoon the soup into heated bowls cut the bread into quarters spoon a drizzle of the pesto around the bowl and add a little coconut cream and place a few ripped basil around the bowl and serve.