Prep 45 mins
Cook 30 mins
Ultimate healthy variation on the classic pumpkin soup. Very forgiving recipe. Freezes well.
Make and share this Spicy Pumpkin and Coriander Soup recipe from Food.com.
- 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)
- 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.