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Pumpkin, Ginger & Coconut Soup

gluten free
wheat free
cheap as chickpeas
freezable
2 spoon difficulty rating

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

Pumpkin, Ginger & Coconut Soup

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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