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Spicy Pumpkin and Coriander Soup

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“Ultimate healthy variation on the classic pumpkin soup. Very forgiving recipe. Freezes well.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop up meat of pumpkin – the smaller the quicker it will cook.
  2. Chop up onion and garlic.
  3. In a large soup pot, put pumpkin, onion, garlic, red lentils (if adding), broth – simmer 5 minutes.
  4. Add white wine – simmer a few more minutes.
  5. Spray a small frypan and put in a little butter. Add ginger and coriander. medium-low heat. Add some water to make a paste. stir for a minute or so, until the aromas are all released.
  6. Add spice paste to soup.
  7. Stir and cover soup. bring to boil. lower heat and simmer for 15 minutes – or until pumpkin soft.
  8. Remove from heat and puree.
  9. Add a few twists of ground black pepper.
  10. Add ground red chilli pepper.
  11. Add the balsamic vinegar and stir through.
  12. Optional: Could also stir through a little sour cream or yoghurt when serving.

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