Friday, June 24, 2016

Pumpkin soup with drizzled coriander pesto

Brrrrrr, it's cold outside. Many thanks to my fabulous vego friend Liana for this delicious recipe.

1 pumpkin, roughly diced
1 brown onion, chopped
olive oil
1 to 2 tablespoons red curry paste
1 to 2 cups vegetable stock
400 ml coconut milk

Coriander pesto stuff
1 bunch of coriander [cilantro]
1 lemon (rind and juice)
1 to 2 cloves garlic
1 teaspoon honey
about a tablespoon of olive oil

Heat the oil in a pot. Add the onion and curry paste and stir until onion is brown. Add the vegetable stock and the pumpkin. Simmer, stirring occasionally, until the pumpkin is soft. Blend the mixture with one of those hand-held whizzy things. Stir in the coconut milk.

Pesto stuff
Chuck all ingredients into a blender and whiz until nice and smooth.

Serve the soup with a generous drizzle of the coriander stuff and some nice crusty bread.

You can freeze lunch-sized portions of this to take to work. Yum!

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