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.
Ginger, coriander and pumpkin soup
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
Winter warmers x
How to do it:
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.
In a medium or large saucepan, heat up the remaining olive oil. Fry the shallots and garlic until translucent, about 2 minutes.
Add the ginger and cook for another 1-2 minutes.
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.
Using an immersion blender, blend the soup in the pot.
Return to the stove on a medium heat and add the coconut milk and the lime juice and zest, stirring until combined.
Serve with pumpkin seeds, a drizzle of coconut milk and some fresh coriander or toasted pumpkin seeds.
Soupy goodness.
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.
Very delicious posts,
Thanks for sharing, Kiyo!
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Thank you so much 😀 x
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You are always welcome.
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