Spicy Pumpkin and Coriander Soup

"Ultimate healthy variation on the classic pumpkin soup. Very forgiving recipe. Freezes well."
 
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Ready In:
1hr 15mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Chop up meat of pumpkin – the smaller the quicker it will cook.
  • Chop up onion and garlic.
  • In a large soup pot, put pumpkin, onion, garlic, red lentils (if adding), broth – simmer 5 minutes.
  • Add white wine – simmer a few more minutes.
  • 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.
  • Add spice paste to soup.
  • Stir and cover soup. bring to boil. lower heat and simmer for 15 minutes – or until pumpkin soft.
  • Remove from heat and puree.
  • Add a few twists of ground black pepper.
  • Add ground red chilli pepper.
  • Add the balsamic vinegar and stir through.
  • Optional: Could also stir through a little sour cream or yoghurt when serving.

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RECIPE SUBMITTED BY

Love food. Love cooking food. Especially love having other people to cook for, and trying out new recipes on them. Mostly vegetarian, do eat a little seafood and starting to get into chicken. The vast majority of my recipes are gluten-free and diabetic friendly (except the desserts - have to cater for the boyfriend's sweet tooth).
 
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