Prep 15 mins
Cook 20 mins
Only spicy if you add chilli - really tasty and easy - astound everyone with your 'culinary expertise'
- 15 ml sunflower oil
- 1 large onion, chopped
- 20 ml grated ginger
- 1-2 red chile (optional)
- 125 ml coriander (finely chopped)
- 1 kg pumpkin, cubes (fresh or frozen)
- 1200.00 ml vegetable stock (or chicken)
- 410 g can coconut milk (or equivalent)
- 10-15 ml garlic, crushed
- Heat oil in a large saucepan and add onion, saute until translucent.
- Add ginger and chilli and toss briefly.
- Add pumpkin and stock.
- Bring to the boil, reduce heat and simmeer for 20 mins.
- or until pumpkin is tender.
- Stir in the rest of the ingredients and process until smooth.
- Taste, adjust seasonin, adding more stock or coconut if neccessary and reheat gently before serving.
- ***TIP***The first time I made it, my blender was on the blink, so I cooked it a little more, and finished it off with a hand whisk.
- Garnish with a red chilli flower garnish or a sprinkling of chopped green chives (or both) You can add salt afterwards if required.
This was good but I felt like it was missing something - I think it was a lemongrass or citrus flavor. I added some Thai red curry paste, which has pretty much the same seasonings already in this, except it also has lemongrass, and that helped. I think you could also just squeeze some lime into it.
The first of my dishes from my Pick your Chef choice and this did not disappoint! I used thai coriander leaf rather than the usual coriander leaf as the former is a tad more intense. I had a lonely chilli pepper in the fridge so I went with this and it provides a very nice hot touch. However it may be too much for small children if you go the chilli route. There is a lot of ginger in this but it is balanced out very nicely by the coconut milk. Excellent pumpkin soup recipe!