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Delicious recipe for oriental pumpkin soup. For lunch or as a main course!
Lunch for 4 persons or main course for 2
Ingredients
1 clove of garlic
1 red pepper
1 onion
Piece of fresh ginger (2 cm)
Bunch of coriander
1 small pumpkin (about 1 kilo)
¼ teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon cumin powder
1 lime
1 can of coconut milk
Prepare
- Finely chop the garlic, red pepper and onion. Grate a piece of ginger. Remove the leaves from the stems of a bunch of coriander and finely chop the stems. Save the leaves.
- Wash the pumpkin and cut it into pieces with a large knife. Remove the seeds, but peel the pumpkin not (too much hassle and really not necessary).
- Heat 2 tablespoons of olive oil in a stockpot or frying pan and fry the onion, garlic, pepper, coriander stalks and ginger. Add ground coriander seeds, turmeric, cumin powder. Bake this for a while.
- Add the pumpkin pieces and fry them on low heat for 5 minutes.
- Add the zest and juice of the lime, coconut milk and 500 ml water and bring the soup to a boil.
- Let the soup boil for 20 minutes and puree the soup with an immersion blender. Season the soup with salt, pepper and Tabasco if desired.
- Serve with fresh coriander leaves.
Tip
If you want to make this faster with fewer ingredients, use curry paste instead of all the spices, pepper and ginger. You can make your own curry paste
This recipe comes from www.PuurGezond.nl.
