Lisa Faulkner's warming pumpkin soup
Skill level: Easy peasy
Costs: Cheap as chips
This seasonal favourite is perfect as a Halloween treat or simply as a winter warming starter for your meal. Enjoy it with crusty bread for real comfort food!
- 2tbsp olive oil
- ½tspn coarse ground coriander seeds
- ½tsp coarse ground fennel seeds
- 1tsp turmeric
- 1 large red onion, finely diced
- 2cm piece of fresh ginger, peeled and finely diced
- 2 fresh red chilies, deseeded and finely diced
- 2 cloves of garlic, finely diced
- 2 lemon grass stalks with the ends crushed
- 2tbsp of freshly squeezed lime juice
- 1kg fresh pumpkin, peeled and cut into approximately 2cm square pieces
- 600ml vegetable stock
- 400ml coconut milk
- Salt to season
- Fresh coriander, chopped to garnish
Be careful not to simmer the soup for too long as it will lose it's vivid orange colour
- Heat the olive oil in a large solid based pan.
- Lightly fry the coriander and fennel seeds, and turmeric together for 2 mins
- Add the diced onion, ginger and garlic, and fry for a further 3-4 mins
- Add the stock, pumpkin, diced chilies and lemon grass, stir well, gentle bring to simmering point and cover.
- When pumpkin is semi soft, add the coconut milk and simmer further until the pumpkin is totally soft.
- Take out the lemongrass, add the lime juice, put in blender until smooth.
- Serve with fresh coriander to garnish
Lisa Faulkner is leading Hotpoint’s Campaign for Cooking Confidence - encouraging us all to become more adventurous in the kitchen. Check out Lisa’s confident approach to cooking, plus a whole range of tips and advice at www.hotpoint.co.uk/vitalingredient