Comforting Pumpkin Soup
A Real Winter Warmer!
This is a deliciously simple soup that comes together quickly. Loaded with flavour and warm notes of ginger and chilli, and a hint of coriander.
Ingredients
2 Tbsp olive oil
1 red onion
1 Tbsp ginger
1 red chilli
3 cloves garlic
900g pumpkin
3 cups chicken stock
400ml coconut cream
2 Tbsp fish sauce
Fresh coriander and pumpkin seeds to garnish.
Method
Heat 2 tablespoons of olive oil in a large pan and gently cook finely chopped red onion. Add zested ginger, chilli (seeds removed and finely chopped) and crushed garlic, cook for 5 minutes.
Then add the pumpkin and simmer for a further minute. Add the chicken stock and bring to boil, then simmer for 15 minutes until the pumpkin is tender. Add coconut cream and fish sauce and cook for a further 5 minutes. Remove the soup from the heat and purée in until smooth.
Pour the hot soup into bowls and top with fresh coriander leaves and pumpkin seeds.
