This delicious pumpkin soup offers an Asian twist on an old classic. Creamy pumpkin merges with the flavours of ginger, kaffir lime, chili and coconut for a tasty bowl that is sure to warm you up from the inside out. The addition of spices in this soup makes this a great anti-inflammatory and immune-boosting recipe, perfect for those cooler months of the year.
- ¼ of a large pumpkin, skin removed
- 1 medium sweet potato
- 1 inch piece of fresh ginger
- 1 tablespoon of coconut oil
- ½ teaspoon of cumin
- ½ teaspoon turmeric
- ¼ teaspoon salt
- 1 tablespoon natural peanut butter
- ¼ cup of coconut cream
- 2 kaffir lime leaves
- 1 tablespoon tamari
- 1 small chilli (optional)
- Coriander leaves to garnish
Chop the pumpkin and sweet potato into 2cm by 2cm cubes.
Place the coconut oil in a medium saucepan and add the cumin, ginger and turmeric. Allow to cook for a couple of minutes and let the aromas release. Add the pumpkin, sweet potato and kaffir lime leaves and mix to coat the vegetables in the spices.
Add the peanut butter and salt and mix through, then add enough boiling water to just cover the vegetables in the saucepan. Reduce the heat to medium and simmer until the vegetables are tender and cooked through.
Allow to cool slightly, remove and discard the lime leaves and then, using an immersion blender or regular blender, puree the soup until smooth. Add in the coconut milk, tamari and chilli and blend again until very smooth. You can add a little more coconut cream or water to reach your desired consistency.
Transfer to bowls and top with fresh coriander.