Pumpkin, Ginger & Coconut Soup
30-40 minutes
7-10 minutes veg prep; 20-30 minutes cooking time. Pressure cooking: veg prep as before, 15 minutes at high pressure
Serves: 4
A tasty, nourishing soup - just the job after seasonal excess!
Ingredients:
- 850-875g de-seeded pumpkin (before peeling) – approximately half a large pumpkin
- 1 red onion, peeled and chopped roughly
- 2-3 cloves garlic, crushed or finely chopped
- 1 tbsp good quality oil, eg cold-pressed rapeseed or olive oil
- 1½ tbsp grated fresh ginger
- ¼ tsp chilli powder
- ½ tsp allspice
- ½ tsp cinnamon
- ¾ cup moong dahl or orange lentils, washed and drained
- 1L strong stock
- ¼ cup vegan coconut yoghurt, eg Co-Yo. If you can’t get it, use 2 tbsp plain soya yoghurt and grate in a lump of creamed coconut about the size of a small clementine
- Salt and pepper to taste
Method:
1. Peel the pumpkin and chop roughly into medium chunks.
2. Lightly fry the onion until it starts to turn translucent. Add the garlic, cook in for a minute or so then add the pumpkin.
3. Cook for 2-3 minutes, stirring regularly, then add the spices and cook in for about a minute.
4. Add the hot stock and lentils. Stir everything well, bring to the boil then reduce to a strong simmer until the lentils are cooked.
5. Blend the soup then stir in the coconut yoghurt. Taste and add salt if necessary – plus lots of freshly ground black pepper.
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