15Mins Prep Time |
60Mins Cook Time |
BeginnerSkill Level |
Ingredients
- 1 Medium onion peeled and chopped
- 2 Cloves garlic peeled and finely chopped
- 1 Thumb sized piece of fresh ginger peeled and chopped
- 1.5 kg Pumpkin flesh seeds and rind removed
- 500 g carrots peeled and chopped
- 1 litre Vegetable stock stock pots or cubes is ok
- 2 tins Coconut milk
- 1/2 tsp Chilli Flakes
- 1 Fresh green chilli finely chopped
- Salt and freshly ground black pepper
- Pumpkin Seeds optional
- Fresh coriander leaves optional
Cooking Instructions
- Add a glug of rapessed 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 a 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.