This incredible Pumpkin Soup with Ginger and Turmeric is packed with immunity boosting ingredients. A much needed defence against flu and other infections.
Ingredients:
1 tbsp cold pressed coconut oil
1 tbsp coriander seeds
1 tsp turmeric powder
2 onions, finely chopped
2 tbsp ginger, finely chopped
5 cloves of garlic, finely chopped
500 g red pumpkin (with dark green skin and orange inside)
250 ml coconut milk
250 ml vegetable stock
Salt and pepper to taste
Instructions:
Peel the pumpkin and chop it into 1 inch pieces or cubes.
In a large saucepan, toast the coriander seeds for 1 minutes, then add the oil and warm up until sizzling. Add the onions and sauté them until they caramelise and turn golden brown.
Once the onions have caramelised, add in the chopped ginger, turmeric powder and garlic, and sauté for another minute.
Next, add in the pumpkin and toss until it absorbs all the flavours. Then add the vegetable stock along with a teaspoon each of salt and black pepper. Put the lid on, bring to boil and then turn to a medium flame and simmer until pumpkin is perfectly cooked and can be mashed to a paste with a fork.
Pour in the coconut milk and turn down the heat to a low flame. Let it cook on low for 10 minutes with the lid on, stirring occasionally. Do not let it hit a rolling boil, the flavours infuse into the coconut milk best at a steady low heat. Check for seasoning and adjust salt if needed.
Turn off the flame, let it cool for 20 minutes and then blend it to a smooth paste using a hand blender or in a regular blender.
Gently reheat the soup and ladle into bowls. Garnish with roasted coriander seeds, chilli flakes or chopped red chilli and a drizzle of extra virgin olive oil. Serve alongside some crusty sourdough bread.