Pumpkin Soup

Pumpkin Soup

Makes about 4 - 6 cups of soup

Ingredients

• 500 ml of water or broth (vegetable or chicken)

• 1 onion, chopped

• 2 cloves of garlic, finely chopped

• 120 ml coconut milk

• 1 cup pumpkin, chopped

• 1 inch knob ginger, thinly sliced or grated

• 1 pinch cayenne pepper or 1 small chili, finely chopped

• 1 lemongrass stalk, roughly chopped 

• 1 tsp coriander seed powder

• 1 tsp cumin powder 

• 1 tbs olive oil

• 1 pinch sea salt

 Method

• Sautee the onion in a saucepan with the olive oil on medium heat for 2-3minutes. Then add the garlic to the pan and stir.

• Add the spices and lemongrass to the pan and stir for a couple of moments, until you notice the scents of the warm spices

• Add the chopped pumpkin to the saucepan and give it a stir; leave for 1-2 minutes

• Add the water and coconut milk and allow to simmer for 10-15 minutes until the pumpkin is soft and well cooked

• Remove lemongrass stalks. Add the soup to a high-speed blender, blend until smooth and serve!

A little trick for this one; chop the lemongrass in big chunks, as later on you will need to fish the pieces out before you blend the soup!

Enjoy ☺