Spicy Pumpkin And Coriander Soup Recipe

Name: Spicy Pumpkin And Coriander Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg pumpkin (diced finely, this is about 1/2 small Jarrah and 1/2 butternut); 2 onions (coarsely chopped); 2 garlic cloves (chopped or minced); 1 tablespoon grated fresh ginger (equiv 1 t ground); 1 tablespoon coriander powder; 1 liter vegetable broth; 1 cup dry white wine; 1 tablespoon balsamic vinegar; ground pepper; 1/4 teaspoon ground red chili pepper; cooking spray, for spices; 2 teaspoons butter, for spices; 1 cup red lentil (optional); sour cream (optional) or yoghurt (optional)

Servings: persons

1 kg pumpkin (diced finely, this is about 1/2 small Jarrah and 1/2 butternut)
2 onions (coarsely chopped)
2 garlic cloves (chopped or minced)
1 tablespoon grated fresh ginger (equiv 1 t ground)
1 tablespoon coriander powder
1 liter vegetable broth
1 cup dry white wine
1 tablespoon balsamic vinegar
ground pepper
1/4 teaspoon ground red chili pepper
cooking spray, for spices
2 teaspoons butter, for spices
1 cup red lentil (optional)
sour cream (optional) or yoghurt (optional)

1
Chop up meat of pumpkin - the smaller the quicker it will cook.
2
Chop up onion and garlic.
3
In a large soup pot, put pumpkin, onion, garlic, red lentils (if adding), broth - simmer 5 minutes.
4
Add white wine - simmer a few more minutes.
5
Spray a small frypan and put in a little butter. Add ginger and coriander. medium-low heat. Add some water to make a paste. stir for a minute or so, until the aromas are all released.
6
Add spice paste to soup.
7
Stir and cover soup. bring to boil. lower heat and simmer for 15 minutes - or until pumpkin soft.
8
Remove from heat and puree.
9
Add a few twists of ground black pepper.
10
Add ground red chilli pepper.
11
Add the balsamic vinegar and stir through.
12
Optional: Could also stir through a little sour cream or yoghurt when serving.

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 kg pumpkin (diced finely, this is about 1/2 small Jarrah and 1/2 butternut), 2 onions (coarsely chopped), 2 garlic cloves (chopped or minced), 1 tablespoon grated fresh ginger (equiv 1 t ground), and more.

Yes, Spicy Pumpkin And Coriander Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Pumpkin And Coriander Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions