Categories
 Mins Prep Time |
 Mins Cook Time |
 ModerateSkill Level |
Ingredients
- 1 Medium onion Peeled & Chopped
- 2 Garlic Cloves Peeled & Finely Chopped
- 1 Thumb sized piece of fresh ginger Peeled & Chopped
- 1.5 kg Pumpkin flesh Seeds & Rind Removed
- 500 g carrots Peeled & Chopped
- 1 Litre Vegetable stock Stock pots or cubes are ok
- 2 Tins Coconut milk
- 0.5 tsp Chilli Flakes
- 1 Fresh green chilli Finely Chopped
- Salt & Freshly Ground Black Pepper
- 1 Fresh green chilli Optional Extra
- Pumpkin Seeds Optional Extra
- Fresh coriander leaves Optional Extra
Cooking Instructions
- Add a glug of rapeseed oil or olive oil to a large pot over low heat and add the onions.
- Sweat gently until they go translucent, then add the chopped garlic, ginger and chilli flakes.
- Cook gently for another minute or so and add the pumpkin flesh and carrot.
- Add the stock and coconut milk, turn up the heat to medium, cover the pot and bring up to a simmer.
- Simmer for about 45 minutes or until the veg is tender. Do not let the soup boil rapidly.
- Let cool a little and then blitz until smooth with hand blender.
- If you don’t have a blender or want a more rustic texture, drain the liquid from the soup into another pan, mash the vegetables and then put it all back together again.
- Serve in bowls, topped with a sprinkle of fresh chilli, some toasted pumpkin seeds and fresh coriander leaves.