Pumpkin, red pepper, onions, garlic and spices are blended together in this cosy soup. Adding cream mellows out the spices. You can add cooked shredded chicken to this soup if you need something more filling.
1 person made this
2 onions, chopped
3 garlic cloves, crushed
1 red pepper, chopped
500g pumpkin cubes
1 1/2 tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground mustard
1/2 teaspoon paprika, or to taste
salt and pepper, to taste
1L chicken or vegetable stock
1 (3cm) piece lemongrass
75ml single cream, or more to taste
1 tablespoon freshly chopped chives
Method Prep:15min › Cook:40min › Ready in:55min
Heat oil in a heavy based saucepan; add onion and garlic. Cook and stir for a few minutes; stir in red pepper and pumpkin. Season with ground coriander, cumin, paprika, ground mustard, salt and pepper.
Add stock and lemongrass; bring to the boil and simmer, covered, for 30 minutes.
Remove lemongrass and use an immersion blender to puree the soup. Stir in cream until warmed through; serve topped with freshly chopped chives.