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This recipe comes from veg scheme member Kay, who says it's a wonderful, warming, creamy, spicy and sweet soup for cold winter evenings. Serves 4.
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
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.