Hot’n’Spicy Pumpkin soup is one of my favourite recipes for when it is rainy and cold outside, great for warming the soul. And has plenty of immune boosting ingredients perfect for helping you get through the winter cold!
2 tsp coconut oil
1 small brown onion, finely chopped
1/2 lemongrass stalk, white part finely minced
2 cm piece ginger, finely grated
8 cloves garlic, crushed
1 T finely chopped coriander stalks
1 T turmeric
2 small hot chillies
1 long red chilli (for garnish)
1 sweet potato(roasted for 40 mins)
1/2 butternut pumpkin (roasted for 40 mins)
2 cups bone broth or vegetable broth for vegan option
1 cup coconut cream, extra to drizzle
1/2 cup coriander leaves
Heat oil in a medium saucepan. Add onion and cook for 5 minutes or until softened. Add lemongrass, ginger, garlic, chilli, turmeric and coriander stalks. Cook for 2 minutes or until fragrant.
Add roasted sweet potato and pumpkin and broth. Stir to combine. Bring to a boil for 5 mins and reduce to a slow simmer until sweet potato and pumpkin are cooked through. Add coconut cream. Remove from heat. Using a blender, blend soup until smooth. Spoon into a bowl and keep the remaining soup for lunch tomorrow. Drizzle with extra coconut cream, coriander leaves and chilli.