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Spiced Pumpkin & Coriander Soup
Prep & Cooking time: 40mins
Serves 2 Hot
Vegetarian Vegetables Soups Gluten Wheat Dairy Free Eggless
Ingredients
1 tablespoons olive oil
� a large Onion, diced
1 Garlic Clove, chopped
25g/1oz Fresh Root Ginger, grated
� teasp Ground Cumin
450g/1lb Pumpkin, peeled and diced
600ml/20fl.oz. Strong Vegetable Stock
Salt and Black Pepper
1 tbsp Freshly Chopped Coriander
Extra Coriander leaves to garnish
Optional � Single Cream to serve
Instructions
1. Heat the oil in a large saucepan and add the onion and saut� for 4-5
minutes until softened and golden brown.
2. Add the ginger, garlic and ground cumin and continue to saut�, stirring
constantly for 1 minute then add the pumpkin and stir to coat well.
3. Add the vegetable stock, salt and pepper, bring to the boil then reduce
the heat, partially cover and simmer for 15 minutes until the pumpkin is
tender.
4. Stir in the chopped coriander then remove from the heat and process in a
blender until smooth (this is best done in batches). Alternatively, process
in the saucepan using an electric hand blender or pass through a sieve.
5.Return the pur�ed soup to the pan and reheat gently to simmering point.
To serve � transfer to serving bowls and garnish with whole coriander leaves
and a swirl of cream if you are feeling decadent.
