- Peel the pumpkin and chop it into pieces. Set a deep, large pot onto a high heat.
- Dry toast the coriander seeds for 1 minute until fragrant. Heat the oil and add in onions and sauté them until they caramelise (turn golden brown and shrivel up a little)
- Once the onions have caramelised, add in the chopped ginger and garlic and sauté until for 1 minute.
- Next, drop in the pumpkin and stir-fry for 3 minutes then add 300ml vegetable stock and 1 tsp salt.
- Keep the heat on a medium flame. Let it simmer for 20 minutes with a lid, stirring occasionally.
- Check the pumpkin to see if it’s cooked. Press a piece of pumpkin with the back of your spatula to see if it’s soft. Cook until it is soft enough to press a piece into a paste easily.
- Turn down the heat and pour in the coconut milk. Stir everything together. Simmer for 10-15 minutes on a low heat- don’t allow the coconut milk to reach a boil. Taste it and adjust salt and pepper.
- Switch off the flame, let it cool for 20 mins and then blend it to a smooth paste using a hand blender.
- Warm up the soup gently when you are ready to serve. Ladle the hot soup into bowls and garnish with some fresh coriander leaves, roasted coriander seeds and freshly ground pepper, and a drizzle of olive oil. Chilli flakes also look wonderful as a garnish. Serve with a thick slice of sourdough.
One-pot Coconut Pumpkin Soup
Simmering vegetables with fragrant spices altogether in one pot makes an easy and hassle-free comforting dinner. This filling soup has a creamy texture with deep flavours.
INGREDIENTS
1 tbsp cold pressed oil
2 tbsp coriander seeds, lightly crushed
2 finely chopped red onions
2 tbsp of ginger, finely chopped
5 cloves of garlic, finely chopped
750g red pumpkin
250 ml coconut milk
300ml boiling water
Salt and pepper
SERVES
1-2
TIP:
You can make a big batch of this one pot coconut pumpkin soup in advance over the weekend as part of your meal prep, store it in your fridge and warm on the stove until it is piping hot for a super easy dinner.
