Curried Pumpkin Soup
Curried Pumpkin Soup enriched with coconut milk and dried coconut and flavoured with coriander, cumin and tamarind for a rich, warming, winter soup.
- 450 g pumpkin puree 1tin
- 1 tbsp tamarind paste optional
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 2 tsp sugar
- 100 ml coconut milk
- 2 tbsp dessicated coconut
- 750 ml vegetable stock
- 2 onions roughly chopped
- 1 tbsp oil
- 2 tbsp chopped fresh coriander
Heat the oil in a large saucepan and soften the onions over a low heat for about 5 minutes.
Increase the heat and add the ground spices, stirring for 1 minute.
Blitz the onions with a little of the stock and return to the pan with the remaining ingredients.
Bring to a simmer, check the seasoning and serve garnished with extra coriander and coconut milk.
Calories: 203kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 769mgPotassium: 491mgFiber: 6gSugar: 12gVitamin A: 17960IUVitamin C: 9.8mgCalcium: 95mgIron: 5.1mg