TURMERIC PUMPKIN SOUP

December 5, 2017

Seems like the sun has said its goodbye for the year. Some time mid morning it’s starting to get a lighter grey and shortly after lunch it gets dark again. God, I miss the sun! Just looking outside makes me shiver. Nothing better than a spicy, creamy, hot soup to pick you up and get you motivated for the rest of the grey day.

The following recipe is a great Asian take on pumpkin soup. I love pumpkin soup but Austrians have the tendency to overdo it a little with their pumpkins during this time of year. Nice to mix it up a little with some Asian spices.

TURMERIC PUMPKIN SOUP

  • 250g [about 1 large] brown onion
  • 2 tablespoons coconut oil
  • 3 cloves garlic
  • 3cm piece fresh turmeric
  • thumb size piece ginger
  • small bunch coriander [about 6-8 roots with green]
  • 1 teaspoon chilli flakes
  • 1 kg pumpkin [e.g. Hokkaido]
  • 185g [1 cup] split red lentils
  • 1l [4 cups] vegetable stock
  • 1 lime [juice]
  • 250ml [1 cup] coconut cream [more to serve]
  • 1 teaspoon salt
  • spring onions [optional for garnish]

_ peel and roughly chop onions and garlic

_ peels and thinly slice turmeric and ginger

_ wash coriander and roughly chop roots and stems [collect leaves for garnishing later]

_ peel and deseed pumpkin

_ cut into 2cm thick chunks

_ wash red lentils

_ heat oil in a large pot and sauté the onions

_ add garlic, turmeric, ginger, coriander stems and roots, as well as chilli [cook a few minutes until fragrante]

_ add pumpkin, lentils and stock and bring to a boil

_ reduce heat and simmer for about 20 minutes [until pumpkin and lentils are soft]

_ thoroughly blend soup

_ add coconut cream [reheat in case the soup lost too much heat while blending]

_ season to taste with lime juice and salt [pumpkin and lentils need quite a lot of salt – so you might need quite a bit more than 1 teaspoon depending on what stock you used]

_ serve with lime wedges, drizzled with coconut cream and topped off with coriander

[the soup will keep refrigerated for up to 5 days – you will need to add some water when reheating]

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