Spiced Pumpkin, Turmeric and Coconut Soup

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.

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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

  1. In a large stock pot melt butter on medium/high heat, add leek and saute for 2-3 mins until softened.
  2. Add potato and pumpkin and spices, toss through vegetables
  3. Add stock and bring to the boil
  4. Turn heat to low and simmer for 20-30mins until pumpkin is soft
  5. Blitz soup with a stick blender or in a food processor to make a smooth puree
  6. Place back in the pot and add coconut cream and season with salt and pepper
  7. Reheat the soup then serve with some fresh coriander

 

 

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