Pumpkin & Coriander Soup

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Pumpkin & Coriander Soup
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Makes: 4 servings adjust

Directions

Ingredients

  • 1 tablespoon Peanut Oil
  • 2 leeks, well washed, chopped
  • 2 Garlic Cloves, crushed
  • 600 grams Pumpkin, peeled
  • 4 cups salt-reduced vegetable stock

Step 1

Heat oil in a large saucepan on medium. Cook leek and garlic for 2-3 mins, until leek softens. Add pumpkin and stock and bring to boil on high heat. Reduce heat to low, cover and simmer for 12-15 mins, until kumara is tender.

Ingredients

  • 1 cup Evaporated Milk
  • 1⁄3 cup coriander leaves, finely chopped

Step 2

Use a food processor or stick blender to blend until smooth. Return to pan on medium heat. Stir in evaporated milk and coriander and cook for 5 mins, until heated through.
 

Step 3

Top with extra coriander leaves and season to taste.
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