Pumpkin Soup with Coriander Paste Recipe

How to Make Pumpkin Soup with Coriander Paste?

 

Serve: 6
 

Ingredients:

  • 2 teaspoons vegetable oil

  • 2 teaspoons ground cumin

  • 1/2 teaspoon ground turmeric

  • 2 teaspoons ground coriander

  • 1 onion, chopped

  • 1.5 kg / 3 lb pumpkin, chopped

  • 1 celery stick, chopped

  • 2 1/2 cups / 600 ml / 20 fl oz chicken stock

  • 1 cup / 250 ml / 8 fl oz light coconut milk

    For coriander paste:

  • 1/2 cup / 10 g / 1/4 oz fresh mint leaves

  • 1 cup / 30g / 1 oz fresh coriander leaves

  • 1 tablespoon grated ginger

  • 1 teaspoon caster sugar

Preparation:

  1. Heat the oil in a large pan. Add in the cumin, turmeric and coriander and cook over low heat for 1 1/2 minutes. Make sure they are not browning.

  2. Add in the onion, pumpkin and celery. Stir for approximately 1 1/2 minutes to coat the vegetables with the spice mixture.

  3. Add in the stock. Bring the mixture to a boil. Cover and let simmering for approximately 25 minutes. Make sure the pumpkin is tender. Cool the mixture slightly.

  4. In a food processor, process the mixture in batches until smooth.

  5. Return the mixture to the pan, then stir in the coconut milk, season well and reheat gently.

  6. To prepare the coriander paste, chop the mint and coriander leaves finely. Combine in a bowl with the ginger and sugar.

  7. Spoon a little on top of the soup and stir through to add flavor, color and texture.

  8. Ready to serve.

Nutrition per serving:

  • 380 kcalories, protein 5 g, fat 7 g, carbohydrate 15 g, dietary fiber 3 g, cholesterol 0 mg

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