Indian Spiced Pumpkin Soup
Ingredients | Serves 4 | Cook 40 Mins
- 2 tbs coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 small fresh chilli, minced (or 1/2 tsp dried chilli flakes)
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp paprika
- 1/8 tsp nutmeg
- 1/4 tsp chilli powder (optional)
- 1 small pumpkin or large squash (about 1kg), diced
- 1 litre vegetable stock
- handful fresh coriander, chopped (about 2-3 tbs)
- sea salt and black pepper
- Toasted seeds and yogurt optional
Method
- Melt coconut oil in large pan and sauté onion until just softening (about 5 minutes).
- Add garlic and chilli and continue cooking for further 3 minutes or until garlic is aromatic.
- Add spices and cook 1 minute, stirring constantly.
- Add pumpkin and stir to coat in oil and spices.
- Add stock, cover pan and bring to boil.
- Uncover and let simmer for 10-15 minutes or until pumpkin is soft and tender.
- Remove from heat and let cool slightly before blitzing with hand blender (or liquidiser).
- Stir in fresh coriander. Season to taste and serve garnished with small sprig of coriander leaves.
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