Pumpkin and Coconut Soup
Soup can be made up to 2 days ahead: keep covered in a refrigerator. Soup can also be frozen for up to 2 months.
1 clove garlic, chopped
500g pumpkin, chopped
1 litre water
2 vegetables stock cubes, crumbled
150ml can coconut cream
Heat butter and garlic in large saucepan. Add pumpkin, water, and stock cubes. Bring to the boil. Lower heat and simmer for about 30 minutes or until pumpkin is tender. Remove from heat and allow to cool.
Blend or process pumpkin in batches until smooth. Place in large bowl. Stir in coconut cream and refrigerate overnight before serving.
Smoked Roe and Pate
250g smoked roe, roughly chopped
250g packaged cream cheese
300ml carton sour cream
3 tablespoons chopped parsley
2 gherkins, finely chopped
salt and pepper
1 tablespoon lemon juice
1 teaspoon french mustard
Carefully remove thin skin from roe. Place cream cheese into bowl; beat until soft and creamy. Add roe, beat until well combined. Add sour cream, parsley, and gherkins, salt and pepper, lemon juice, and mustard. Mix well
Spoon into serving bowl and refrigerate overnight.