Indian Spiced Pumpkin Soup

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SERVES FOUR
PREP TIME: 10 MINS
COOK TIME: 30 MINS

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Ingredients

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1 BROWN ONION, DICED

4 GARLIC CLOVES, MINCED

5CM PIECE GINGER, GRATED

1 RED CHILLI, DE-SEEDED AND FINELY CHOPPED

1/2 BUNCH CORIANDER, ROUGHLY CHOPPED

1 BUTTERNUT PUMPKIN, CUT INTO 3CM CUBES

3 SMALL CHAT POTATOES, ROUGHLY CHOPPED

3/4 TIN COCONUT CREAM

2 1/2 CUPS WATER

2 HEAPED TABLESPOONS STORE BOUGHT KORMA PASTE

JUICE OF 1/2 LEMON

SALT & PEPPER, TO TASTE

COCONUT CREAM, TO SERVE

TORN CORIANDER LEAVES, TO SERVE

CRUSTY BREAD OR ROTI, TO SERVE

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Utensils

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LARGE SAUCEPAN

SHARP KNIVES

GARLIC MINCER

STICK BLENDER

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Method

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1. HEAT THE OLIVE OIL IN A LARGE SAUCEPAN OVER MEDIUM HEAT. ADD THE ONION, GARLIC AND GINGER, SAUTÉING FOR A FEW MINUTES OR UNTIL FRAGRANT. ADD CURRY PASTE AND COOK FOR A FEW 2-3 MINUTES

2. STIR IN PUMPKIN AND POTATOES, SEASONING WITH SALT & PEPPER. COOK FOR 5 OR SO MINS, OR UNTIL PUMPKIN BEGINS TO SOFTEN. ADD WATER AND 3/4 OF THE TIN OF COCONUT CREAM, BRINGING TO THE BOIL

3. REMOVE LID, ADD CORIANDER, STIRRING THROUGH WHILE YOU TURN TO LOW. RETURN LID TO SAUCEPAN SIMMERING ON LOW FOR 20 MINS OR UNTIL VEGETABLES ARE TENDER

4. PULSE UNTIL SMOOTH WITH A STICK BLENDER

5. DIVIDE BETWEEN BOWLS, TOPPING WITH TORN CORIANDER LEAVES, SPOONFULS OF COCONUT CREAM AND A SQUEEZE OF LEMON. SERVE WITH CRUSTY BREAD OR IDEALLY ROTI (I DIDN'T HAVE ANY, SHAME) - ENJOY !

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