About the Recipe
A mild blend of spices and pastes, this dish is perfect for cold winter nights.
Ingredients
1 onion, chopped
2 tbsp olive oil
2 teaspoon Spencers Grated Ginger
2 tbsp Spencers Thai Red Curry Paste
1 kg pumpkin, peeled and diced into small pieces
2 cups (500ml) vegetable stock
1 cup (250ml) water
1 tin (400ml) light coconut milk
2 bunches of coriander, trimmed and washed
Zest and juice of 1 lemon
2 teaspoon Spencers Chopped Garlic
3 tbsp olive oil
Red chilli, finely chopped
Preparation
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Heat 2 tbsp olive oil in a large pot and cook onion for 2-3 minutes until golden. Add ginger and curry paste and fry for a further minute. Add pumpkin, stock and water and bring to the boil. Reduce heat and simmer for 15-20 minutes until pumpkin is tender.
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Set aside to cool slightly while making the pesto. To make pesto simply add coriander, lemon juice & zest and garlic into a food processor. Process for 1 minute until a fine puree then slowly drizzle in olive oil until emulsified.
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When soup has cooled slightly, blend until all lumps are processed and add coconut milk. Return to heat and bring to the boil. Serve soup in bowls and drizzle on a spoonful of coriander pesto and top with chilli.
