Heat oil in large pan, add the spices and cook over low heat for 2 minutes, without browning.
Add the onion, celery and pumpkin and stir for 2 minutes to coat the vegetables in the spice mixture.
Add stock and bring to boil.
Cover and simmer for 30 minutes, or until pumpkin is tender.
Allow to cool slightly.
Puree the mixture in batches in a food processor until smooth.
Return to the pan, stir in the coconut milk, season with salt and freshly ground black pepper and reheat gently.
If too thick, stir in a little extra stock.
——–CorianderPaste————.
Finely chop the coriander and mint leaves.
Combine in a bowl with the ginger and sugar.
Spoon a little on top of the soup and stir through to add flavour, colour and texture.
Ingredients:
2 teaspoons vegetable oil
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1 onions, chopped
1 stalk celery, chopped
1 1/2 kg pumpkin, chopped
2 1/2 cups chicken stock
1 cup coconut milk
1 cup fresh coriander leaves ( cilantro)
1/2 cup fresh mint leaves
1 tablespoon grated ginger
1 teaspoon caster sugar
Steps/Methods:
Heat oil in large pan, add the spices and cook over low heat for 2 minutes, without browning.
Add the onion, celery and pumpkin and stir for 2 minutes to coat the vegetables in the spice mixture.
Add stock and bring to boil.
Cover and simmer for 30 minutes, or until pumpkin is tender.
Allow to cool slightly.
Puree the mixture in batches in a food processor until smooth.
Return to the pan, stir in the coconut milk, season with salt and freshly ground black pepper and reheat gently.
If too thick, stir in a little extra stock.
——–CorianderPaste————.
Finely chop the coriander and mint leaves.
Combine in a bowl with the ginger and sugar.
Spoon a little on top of the soup and stir through to add flavour, colour and texture.
