Ingredients Checklist
- 2 tbsp olive oil
- 1 medium onion, peeled and finely chopped
- 1 leek, trimmed, washed and finely sliced
- 1 clove garlic, crushed
- 2 slices fresh ginger, peeled and finely chopped
- ½ tsp ground coriander
- 1 tsp ground cumin
- ½ tsp grated nutmeg
- 1 kg pumpkin, peeled and roughly chopped
- 2 carrots, roughly chopped
- 1 litre chicken or vegetable stock
- 1 cup coconut milk
Optional Garnishes
- A drizzle or coconut milk
- Fresh coriander leaves
- Fried garlic
- Chopped cashews
Instructions
- Heat oil in a large saucepan over low heat, add onion and leek and gently cook cook for 2-3 minutes, until softened but not coloured.
- Add garlic, ginger and spices and cook, stirring, for 30 seconds.
- Add pumpkin, carrots and stock, bring to the boil. Turn heat to low, cover and simmer for 30 minutes.
- Allow to cool slightly then blend with a stick blender until smooth. For a velvety smooth soup, pass through a fine sieve.
- Stir through coconut milk and reheat gently. Adjust seasonings and add a little more nutmeg if desired.
- Serve and garnish with selected garnishes.
