There’s nothing like a hot tasty soup to warm you up your insides on a stormy Cape night!

Pumpkin and Coriander Soup Recipe

Pumpkin & Coriander Soup
Author: 
Recipe type: Soup
Serves: 6
 
There's nothing like a hot tasty soup to warm you up your insides on a stormy Cape night!
Ingredients
  • 1kg pumpkin, peeled, seeded and cubed
  • 30ml butter
  • 1 large onion, finely chopped
  • 1 tsp garlic paste
  • 2 tsps curry powder
  • 2 tsps crushed coriander seeds
  • 1 tsp red chilli flakes
  • salt to taste.
  • 1 litre vegetable stock
  • 1 400ml can coconut milk
  • 60ml chopped fresh coriander leaves
  • greek yoghurt (optional)
Instructions
  1. Melt the butter, add the onion and fry till soft and translucent.
  2. Stir in the garlic, curry powder,red chilli flakes and crushed coriander seeds.
  3. Add the butternut and vegetable stock, bring to the boil, turn down the heat and simmer till tender
  4. Blend in a food processor until smooth.
  5. Return to the heat and add the remaining ingredients besides the coriander leaves and yoghurt.
  6. Stir well for 10 mins and simmer until the required consistency is reached and remove from the heat.
  7. When ready to serve reheat, stir through fresh coriander leaves and serve with a swirl of yoghurt on top!
    Garnish with toasted pumpkin seeds

 

 

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