Pumpkin and Ginger Soup
Pumpkin and Ginger Soup
- 1 large shallot (about 50g, peeled, cut in half)
- 1 long red chilli (about 10g, cut in half)
- 8 cm-piece fresh ginger (about 30g, peeled, coarsely chopped)
- 3 cloves garlic (peeled)
- 2 limes (zested and juiced separated)
- 1/2 fresh coriander (about 8g, leaves and stems separated)
- 1 tablespoon oil
- 3 medium carrots (peeled, sliced)
- 900 g Kent pumpkin (peeled, seeded, cut into 3cm pieces)
- 5 cups chicken stock or water
- 400 ml can coconut milk
- Blend the shallot, chilli, ginger, garlic, lime zest and coriander stems in a food processor to form a paste-like mixture.
- Heat a medium heavy pot over medium-high heat. Add the oil and paste and cook for 2 mins or until mixture is fragrant. Add the carrots, pumpkin, stock and all but 2 tablespoons of the coconut milk. Cover and bring to a simmer. Cook for 20 mins or until vegetables are tender.
- Using a blender, and working in batches, puree the soup with 2 tablespoons of lime juice until smooth and creamy. Season with salt. Ladle soup into bowls and garnish with remaining coconut milk and coriander leaves.
