Spicy Pumpkin and Coriander Soup |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ultimate healthy variation on the classic pumpkin soup. Very forgiving recipe. Freezes well. Ingredients:
1 kg pumpkin (diced finely, this is about 1/2 small jarrah and 1/2 butternut) |
2 onions (coarsely chopped) |
2 garlic cloves (chopped or minced) |
1 tablespoon grated fresh ginger (equiv 1 t ground) |
1 tablespoon coriander powder |
1 liter vegetable broth |
1 cup dry white wine |
1 tablespoon balsamic vinegar |
ground pepper |
1/4 teaspoon ground red chili pepper |
cooking spray, for spices |
2 teaspoons butter, for spices |
1 cup red lentil (optional) |
cream (optional) or sour cream (optional) or yoghurt (optional) |
Directions:
1. Chop up meat of pumpkin – the smaller the quicker it will cook.
2. Chop up onion and garlic.
3. In a large soup pot, put pumpkin, onion, garlic, red lentils (if adding), broth – simmer 5 minutes.
4. Add white wine – simmer a few more minutes.
5. Spray a small frypan and put in a little butter. Add ginger and coriander. medium-low heat. Add some water to make a paste. stir for a minute or so, until the aromas are all released.
6. Add spice paste to soup.
7. Stir and cover soup. bring to boil. lower heat and simmer for 15 minutes – or until pumpkin soft.
8. Remove from heat and puree.
9. Add a few twists of ground black pepper.
10. Add ground red chilli pepper.
11. Add the balsamic vinegar and stir through.
12. Optional: Could also stir through a little sour cream or yoghurt when serving.
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