This is a great soup for when its cold, windy and wet. The spices provide warmth and the coconut and vegetables help to create a feeling of groundedness. I have enjoyed this soup for lunch and dinner and it's also a great dish to prepare for a large group of people. If you are able to get a green pumpkin, I highly recommend this! They add a delicious sweet taste to the dish.
Ingredients (makes 4 portions):
600g Green Pumpkin (butternut squash or other pumpkin is also possible)
1 tablespoon Ghee (use coconut oil for a vegan version)
1 small Red onion
2 stick of Celery
2 medium Carrots
1 medium Parsnip
2 Bayleafs
1 tsp Garam Masala
½ tsp Ground Cumin Seeds
¼ tsp Turmeric
1 ½ Salt
3cm peeled and chopped ginger (optional)
800ml water
1 x 400 ml can Coconut Milk
½ Lime
1 tablespoon roughly chopped coriander leaves
How to prepare:
Preheat the oven to 200 degrees Celsius. Cut the pumpkin into roughly 6 chunks and brush half of the melted ghee onto each of the pieces. Place on a tray covered with baking paper then place in the oven and roast for 40-45 mins.
Sauté the onions with the remaining ghee for 3-5 mins (until they become soft), then add the celery, carrot and parsnip and cook for another 3 mins. Add all the spices and bayleaf and cook for another 1 minute then add water and simmer for 20 mins.
Take out the bayleaves. Add the pumpkin & coconut milk and cook for another 5 mins. Take off the heat and and blend the mixture together. If the soup appears too thick at this point, add a little bit more water. Stir in the lime juice, chop and sprinkle a bunch of coriander and serve!
Tip: If you are feeling a bit more hungry, have some toasted sourdough bread on the side, or add cooked quinoa into the soup.
Extra tip: To give it that extra special taste, dry roast and grind your own spices
Extra Extra tip: the pumpkin can be roasted before hand so that you don’t need to do everything at the same time.
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