Pumpkin soup with a kick!

Pumpkin soup has rarely tasted so exciting!

Great, simple recipe which will warm the cockles of your heart.

 

You will need:

1 litre of chicken stock (preferably fresh but stock cubes will do)

1 onion

3 cloves of garlic

500g pumpkin (peeled weight)

15g fresh root ginger (about the size of your thumb)

1 tbsp olive oil

1 tsp coriander seeds

1/4 tsp chilli flakes

1 lime

coriander

This is what you do:

1. if using, dissolve the stock cubes in 1 litre of boiling water

2. peel + roughly chop the onion and garlic

3. gently soften without colouring in 1 tbsp of olive oil over medium heat with 1/2 tsp of salt

4. peel + finely chop the ginger

5. add the coriander seeds, chilli flakes and ginger, stir and cook, covered with a lid, for 5 mins

6. peel and dice the pumpkin

7. stir the pumpkin into the onions, cook, stirring constantly, for 2 mins

8. add the stock and bring to a simmer

9. simmer for 15 mins or until the pumkin is soft

10. blitz in batches in a food processor

11. adjust the seasoning with salt and pepper

12. just before serving, add a squeeze of lime + freshly chopped coriander

 

This recipe also works well with carrots and butternut squash.

 

To make the soup more substantial, you could add a blob of fresh goats cheese.

Serve with good bread or thin multi-seed Ryvita crispbreads.

 

Just the thing for (Saturday) lunch after a walk, football practice or work in the garden.

Bon appetit!

 

Monique

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