Pumpkin Soup with Coconut Milk and Coriander

An easy-going dish that everybody loves (well...except those of you that hate coriander, but that goes on top anyway so you may skip it or replace it with parsley). Sometimes I add carrots along with the pumpkin, but that really isn't necessary. If you've got the vegetable broth ready, then it really takes 15 minutes to make. It's worth the try!

So here is the recipe:

1 kg pumpkin (or squash), peeled, seeds removed and cut into chunks
2 onions, cut into chunks
A 2 cm piece ginger root, peeled and roughly choped
1 teaspoon turmeric powder
2 tablespoons coconut oil (you may also use olive oil if you prefer)
700 ml vegetable broth
Salt and pepper
250 ml coconut milk (or more if you like it creamier)
Fresh coriander leaves, chopped

Heat the oil in a large saucepan and genlty cook the onions and ginger until soft. Add The pumpkin and cook for another five minutes, stirring occasionally, until slightly soft. Add the turmeric and stir well and then add the vegetable stock, some salt and pepper. Put the heat down to low, cover and let it simmer for about 10 minutes, until the pumpkin is really soft. Purée with a hand blender until smooth and creamy. Mix in the coconut milk and serve with chopped coriander on top.
Enjoy!

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