Spicy Pumpkin and Coriander Soup

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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