Try our spicy coconut pumpkin soup recipe. It's made using caramelised onions seasoned with aromatic flavours and delicious McCain Pumpkin Chunks that are blended with vegetable stock and coconut milk until smooth. Garnish with chopped coriander and chilli, and enjoy. Convenient and ready in minutes!
|6 tbsp||olive oil|
|1||onion — diced|
|2 sprigs of||curry leaves|
|2 tbsp||ginger and garlic paste|
|2 tsp||chilli flakes|
|2 tsp||curry powder|
|salt and black pepper — to taste|
|750 g||McCain Pumpkin Chunks|
|2 cup||vegetable stock|
|1 can of||coconut milk|
|Juice of 1 small||lemon|
|Bunch of||fresh coriander leaves|
|fresh chillies — for garnish|
Heat oil in a large pot over medium heat.
Add onions and allow to caramelise.
Once the onions are browned, add the curry leaves, ginger and garlic paste, chilli flakes, cumin, dried coriander, curry powder, cinnamon, salt and pepper.
Mix well and then add the frozen McCain Pumpkin Chunks.
Allow to cook on medium to high heat for about 5 minutes before adding the vegetable stock and coconut milk.
Simmer for 10–12 minutes.
With a handheld blender, puree the mixture to a creamy consistency, and add the lemon juice and more seasoning if needed.
Garnish with chopped fresh coriander and chilli, and enjoy!
Recipe by Apriena Jugoo Pummer.