Pumpkin and Coriander Soup

Related Herbs


Pumpkin and Coriander Soup

Ingredients

  • 450 g chopped butternut pumpkin 
  • 2 cloves minced garlic 
  • 30ml olive oil
  • ½  bunch chopped coriander, keep a bit for use as a garnish
  • 1 teaspoon  vegetable stock powder
  • ½  teaspoon of fresh ground cumin seed
  • 1 litre of water (approx depending on how thick you like your soup). 
  • 300 ml fresh cream

Method

  1. In a medium sized pot, heat the olive oil and garlic, cook for a minute or so – do not burn garlic.
  2. Add the chopped pumpkin, vegetable powder and cumin. 
  3. Pour over the water and bring to the boil on a medium heat then simmer for about 15 mins (or until soft). 
  4. Take it off the heat and add the coriander.
  5. Let it cool for about 5 minutes then blend (or mash) to make a soup. 
  6. Put back on low heat to bring back up to temperature then add cream.  Garnish with the extra coriander and serve with crusty sour dough bread.

Ingredients

    Method