takes about 35mins
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1-2 tbsp fresh ginger, minced
- 1 large red chilli, deseeded, finely chopped
- bunch of fresh coriander, roughly chopped including stems
- 2 bay leaf
- 1 kg pumpkin, peeled, deseeded & diced (tip - if you have time bake the whole pumpkin in a oven preheated to 180oC for 1 hour and it makes it easier to peel & chop & adds a lovely flavour)
- 600ml vegetable stock
- salt & freshly ground pepper
- thick plain greek yoghurt
- Heat the oil in large pot over a medium heat and add the onion & garlic, cook for about 5 minutes until soft.
- Add the ginger, chilli, coriander, bay leaves & pumpkin & cook for another 3 minutes.
- Pour in the stock & bring to the boil then reduce the heat & simmer for 20-25 minutes, stir occasionally until pumpkin is tender.
- Remove from heat, discard bay leaves & leave to cool for 5 minutes.
- Using a stick blender (or transfer to food processor) process until smooth.
- Season to taste with salt & pepper.
- Reheat gently over a low heat, stirring.
- Remove from heat and pour into soup bowls.
- Garnish each one with yoghurt (or if you are feeling decadent, some cream) and enjoy! I served this with Vogels toast spread with a touch of butter.