Pumpkin Soup With Coriander Paste Recipes

GREEN CURRY, PUMPKIN, AND CORIANDER SOUP

Steps:

• Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
• Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
• Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.

SPICY PUMPKIN AND CORIANDER SOUP

Steps:

• Chop up meat of pumpkin - the smaller the quicker it will cook.
• Chop up onion and garlic.
• In a large soup pot, put pumpkin, onion, garlic, red lentils (if adding), broth - simmer 5 minutes.
• Add white wine - simmer a few more minutes.
• 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.
• Add spice paste to soup.
• Stir and cover soup. bring to boil. lower heat and simmer for 15 minutes - or until pumpkin soft.
• Remove from heat and puree.
• Add a few twists of ground black pepper.
• Add ground red chilli pepper.
• Add the balsamic vinegar and stir through.
• Optional: Could also stir through a little sour cream or yoghurt when serving.

PUMPKIN SOUP WITH CORIANDER PASTE

Steps:

• Heat oil in large pan, add the spices and cook over low heat for 2 minutes, without browning.
• Add the onion, celery and pumpkin and stir for 2 minutes to coat the vegetables in the spice mixture.
• Add stock and bring to boil.
• Cover and simmer for 30 minutes, or until pumpkin is tender.
• Allow to cool slightly.
• Puree the mixture in batches in a food processor until smooth.
• Return to the pan, stir in the coconut milk, season with salt and freshly ground black pepper and reheat gently.
• If too thick, stir in a little extra stock.
• --------CorianderPaste------------.
• Finely chop the coriander and mint leaves.
• Combine in a bowl with the ginger and sugar.
• Spoon a little on top of the soup and stir through to add flavour, colour and texture.

PUMPKIN SOUP WITH CORIANDER PISTOU (FRANCE)

Steps:

• Put pumpkin, thyme sprigs and garlic cloves in a roasting tin to fit in snugly in a single layer.
• Add half of the oil and toss gently to coat well. Season liberally with sat and pepper and roast in a preheated oven, 200C (400F), Gas Mark 6, for 30 minutes, until charred and softened.
• Meanwhile, heat remaining oil in a deep saucepan. Gently fry onion, celery and chili for 10 mins or until softened,.
• .Add the stock, bring to a boil and simmer, covered for 20 minutes Stir in the roasted pumpkin and all the pan scrapings, return to boil and simmer for 5 minutes.
• Discard thyme sprigs, then transfer the soup to a food processor or blender and puree in batches, until smooth, Keep warm.
• Place all the ingredients for the coriander pistou in a spice grinder and grind to form a smooth paste, or use a mortar and pestle. Spoon the soup into warmed bowls and swirl a llittle pistou in each one.