This pumpkin soup is classic and comforting - but with a delicious Thai twist. We love it. Not only that but pumpkin is a superfood! This beautiful and bright veggie is full of Vitamins C, E, Iron, and Folate all of which strengthen your immune system. It's the perfect fall remedy to satisfy your tummy and immunity!
2 bunches coriander, roots trimmed (a few leaves reserved for garnish)
Zest and juice of 1 lemon
2 garlic cloves
1/3 cup (80ml) olive oil
1 onion, chopped
2 teaspoons grated ginger
1 tablespoon Thai red curry paste
1kg pumpkin, peeled, cut into small cubes
2 cups (500ml) vegetable stock
400ml canned light coconut milk
Thinly sliced red onion & thinly sliced red chili, to garnish
1. To make the coriander pesto, process coriander, lemon zest, lemon juice, and garlic in a food processor. Slowly add 3 tablespoons of the oil to give a sauce consistency, adding a little warm water if necessary, then season.
2. Heat the remaining tablespoon of oil in a large pan over medium heat. Add onion and stir for 1 minute. Add ginger and paste and stir for 1 minute. Add pumpkin and stock, bring to boil, then simmer over low heat for 15 minutes until the pumpkin is cooked. Cool slightly, then blend until smooth. Return to the pan, add the coconut milk, and season, then warm through.
3. To serve, place soup in bowls and swirl in a spoonful of pesto. Garnish with the onion, chili, and reserved coriander leaves.