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Spicy Pumpkin Soup

October is well on the way and pumpkins are a-plenty! It seems everywhere I go this beautiful vegetable takes center stage. This is one of my favorite pumpkin soup recipes perfect for a chilly fall meal.


Makes 4 servings

Ingredients

  • 1 bunch coriander with roots

  • 1 tbsp vegetable oil

  • 1 brown onion, finely chopped

  • 3cm piece ginger, peeled and grated

  • 2 garlic cloves, crushed

  • 1 small red chilli, deseeded, finely chopped

  • 1kg pumpkin, deseeded, peeled, chopped

  • 400ml coconut milk

  • 2 tbsp lime juice (or lemon juice)

  • 2 tsp brown sugar


Instructions

1. Wash coriander. Finely chop root and 2cm of stalk. Roughly chop leaves and put in a bowl; cover and refrigerate.

2. Heat oil in a large, deep saucepan. Add coriander root and stalk, onion, ginger, garlic and chilli. Stir until well combined. Cook for 3 minutes or until onion is tender. Add pumpkin and 2 cups cold water to pan. Bring to the boil, reduce heat and simmer for 20 minutes or until pumpkin is tender. Cool slightly.


3. Transfer half the pumpkin mixture to a food processor and process until a smooth puree forms. Pour into a bowl. Puree remaining pumpkin mixture. Return puree to a clean saucepan. Add 1 cup of the coconut milk, lime juice and sugar. Bring to a simmer.

4. Ladle soup into bowls and serve topped with remaining coconut milk and coriander leaves.


Enjoy!

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