Pumpkin, Coconut and Ginger Soup
Serves: 4
Prep time: 30 minutes
Cook time: 45 minutes
2 serves per portion
Recipe courtesy of Lindsey Thynne, Country Kitchens team
Ingredients:
- 1 kg pumpkin (any variety), roughly chopped
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 2 teaspoons ground turmeric
- ½ teaspoon ground cinnamon
- Pinch of cayenne pepper (optional)
- Pepper, to taste
- 1 brown onion, diced
- 3 garlic cloves, diced
- 3cm piece fresh ginger, grated
- 500mL chicken or vegetable stock
- 270mL can light coconut milk
Method:
- PREHEAT oven to 180°C.
- PLACE chopped pumpkin on a baking tray lined with baking paper.
- DRIZZLE pumpkin with 2 tablespoons olive oil and sprinkle over cumin, turmeric, cinnamon, cayenne pepper, salt and pepper. Mix well to evenly coat pumpkin in spices.
- ROAST for approximately 45 minutes, or until pumpkin is soft and caramelised.
- SAUTE onion, garlic and ginger in frypan with 2 tablespoons olive oil until fragrant and onion is soft.
- BLEND roasted pumpkin, onion, garlic and ginger, chicken stock and coconut milk with stick blender, or in standard blender, until smooth.
- HEAT soup in a saucepan or microwave to serve.
What's Great About It:
Spice up your pumpkin soup with this delicious twist on a classic pumpkin soup recipe. This soup will give you over three serves of veg per portion, and a boost of nutrients and flavour from the spices.
