Time to spice things up, A twist on an old classic soup. If you like Thai flavours of ginger, coconut cream and coriander well this is a simple yet tasty dish to help change-up the everyday pumpkin soup recipe.
Spiced Pumpkin, Turmeric and Coconut Soup
Ingredients
20g butter
1kg butternut pumpkin, peeled, seed removed and diced
1 potato, peeled and diced
1 leek white part sliced
1 tbsp ground turmeric
2 tsp ground ginger
2 tsp ground coriander
2 tsp cumin
2 tsp cinnamon
1 L vegetable stock
1/2 cup coconut cream
salt and pepper
Fresh coriander to garnish
Directions
- In a large stock pot melt butter on medium/high heat, add leek and saute for 2-3 mins until softened.
- Add potato and pumpkin and spices, toss through vegetables
- Add stock and bring to the boil
- Turn heat to low and simmer for 20-30mins until pumpkin is soft
- Blitz soup with a stick blender or in a food processor to make a smooth puree
- Place back in the pot and add coconut cream and season with salt and pepper
- Reheat the soup then serve with some fresh coriander
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