ginger and coriander pumpkin soup

Here is another heart warming dish to keep you warm during winter! It’s thick, creamy and perfect for a cold winter night served with some crusty bread rolls. The recipe calls for the soup to be blended into a smooth consistency, if you don’t have an immersion blender you can use a food processor or even a Nutribullet in small batches.

Serves 4

What you’ll need:

    1,2 kg                                pumpkin, skinned and cut into pieces

    3 TBS                                 olive oil

    3                                         shallots, thinly sliced

    3                                         cloves garlic, minced

    2 tsp                                  fresh ginger, grated

    4 cups                               vegetable stock

    1 handful                        fresh coriander

    ½  cup                           coconut milk, plus more for serving

    1                                         lime, zested and juiced

    Salt and pepper to taste

How to do it:

1. Preheat the oven to 200°C. Lay the pumpkin pieces out on a baking sheet and drizzle with olive oil. Bake these for 30-40 minutes until soft.
2. In a medium or large saucepan, heat up the remaining olive oil. Fry the shallots and garlic until translucent, about 2 minutes.
3. Add the ginger and cook for another 1-2 minutes.
4. Add the vegetable stock, the softened pumpkin, the fresh coriander and a dash of salt and pepper. Simmer for about 30 minutes until slightly reduced and aromatic.
5. Using an immersion blender, blend the soup in the pot.
6. Return to the stove on a medium heat and add the coconut milk and the lime juice and zest, stirring until combined.
7. Serve with pumpkin seeds, a drizzle of coconut milk and some fresh coriander or toasted pumpkin seeds.

Thanks for reading and as always, if you give this recipe a try, drop me a message and let me know how it turned out. Or you can tag me in your creations on Instagram @ninarlasvegas.

Love and health to all of you!

xx

N