Spicy Pumpkin Soup
A spicy rich take on Pumpkin Soup.
- Yield: Serves 4
- Preparation Time: 30 Minutes
- Cooking Time: 30 Minutes
- Proven
Ingredients
- 60ml olive oil
- 1 large brown onion, finely chopped
- 1 tbsp finely grated fresh ginger
- 1 long fresh red chilli, halved, deseeded, finely chopped
- 1kg butternut pumpkin, peeled, deseeded, coarsely chopped
- 500g sweet potato, peeled, coarsely chopped (optional)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1l vegetable stock
- 400g can of coconut cream
- ⅓ cup chopped fresh coriander
Directions
- Heat half the oil in a large saucepan over medium-low heat. Add the onion and chilli, stirring occasionally, for 5 minutes or until soft. Add half the ginger and cook, stirring, for 2 minutes. Add the pumpkin, sweet potato and half the cumin and cook, stirring, for 2 minutes or until aromatic.
- Increase heat to high. Add the stock and coconut cream. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until the pumpkin and sweet potato are very tender. Set aside to cool slightly. Transfer to the jug of a blender and blend until smooth. Season with salt and pepper.
- Ladle the soup among serving bowls. Top with the coconut mixture. Serve with the cumin bread and yoghurt, if desired.
