GInger Pumpkin Soup

Source: Coles Magazine

Serves 4 - Prep 10 min - Cooking 25 min

1 large (about 50g) shallot, peeled, cut in half
1 (about 10g) long red chilli, cut in half
8 cm piece (about 30g) fresh ginger, peeled, coarsely chopped
3 cloves garlic, peeled
2 limes, zest and juice separated
1/2 punnet (about 8g) fresh coriander, leaves and stems separated
1 tbsp canola oil
3 medium carrots, peeled, sliced
900 g Kent pumpkin, peeled, seeded, cut into 3cm pieces
5 cups chicken stock or water
400 ml can coconut milk

In a food processor, blend the shallot, chilli, ginger, garlic, lime zest and coriander stems to form a paste-like mixture.
Heat a medium heavy pot over medium-high heat. Add the oil and paste and cook for 2 minutes or until mixture is fragrant. Add the carrots, pumpkin, stock and all but 2 tablespoons of the coconut milk. Cover and bring to a simmer. Cook for 20 minutes or until vegetables are tender.

Using a blender, and working in batches, puree the soup with 2 tablespoons of lime juice until smooth and creamy. Season with salt. Ladle soup into bowls and garnish with remaining coconut milk and coriander leaves. Serve with the roti

Note:Make the soup up to 3 days ahead, then cool, cover and refrigerate.

Per serve: 320 cal / 6.1g Protein / 22.5g fat (15.1g sat fat) / 21.1g carbs (15.3g sugars) / 7.6g Fibre

Vic Lic

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