Spicy Pumpkin Soup

by | Apr 4, 2018 | Recipes, Soup | 0 comments

  • 1 clove garlic, peeled
  • 1 medium onion, peeled and quartered
  • 2 coriander roots, washed
  • 2 cms ginger, peeled
  • 1 cm turmeric, or 1 tsp ground
  • 1 tbsp olive oil
  • 1 large wedge pumpkin, peeled and roughly chopped
  • 700g filtered water
  • 1 tbsp vegetable stock concentrate
  • 1/2 tsp cayenne pepper
  • 1/4 tsp pepper ( or to taste)
  • 1 tsp red chilli flakes (use less if you don’t want as spicy)
  • 250g coconut milk to garnish
  • coriander leaves, pumpkin seeds, micro-herbs and coconut yoghurt splashes to garnish
 Method:
  1. Place garlic, onion, coriander roots, ginger and turmeric in TM bowl and chop for 3 secs/speed 5.
  2. Add oil and cook for 10mins/100C/speed 2.
  3. Add pumpkin, water, vegetable stock concentrate, cayenne, pepper and chilli flakes and cook for 20 mins/100C/speed 2.
  4. Add coconut milk and slowly turn the speed up to speed 8 to blend the soup until smooth.
  5. Adjust seasoning if necessary and add more chicken stock if you like your soup thinner.
  6. Garnish with coriander leaves, pumpkin seeds, micro-herbs and yoghurt dots swirled through.
  7. Optional: serve with toasted grain-free garlic bread either in the soup or on the side.
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