PUMPKIN SOUP WITH CORIANDER CRISPS
We love winter for many reasons, one of them being pumpkins.
This substantial soup is full of flavour and has a spicy kick, while the coriander crisps add that little crunch it oh-so deserves.
It pairs extremely well with woollen socks and warm embraces.
Pumpkin soup with coriaNder crisps
Heat coconut oil in a pan. Add the mustard seeds. When they begin to quiver, add the onions and sweat for 5 minutes. Add the ginger and the chilli and sweat for 3 minutes.
Add the squash and continue sweating for 3 minutes.
Add the harissa and the red curry paste. Add the stock, bring to boil and cook for 10 minutes.
Add the coconut milk and cook for another 15 minutes.
Blend the soup. Add more water if the soup is too thick for your liking. Season according to taste.
In a separate skillet, heat up the olive oil. Add the coriander leaves and fry until crispy, but not burnt.
Remove the coriander leaves, place them on kitchen paper and pat them dry.
Add the flaked almonds in the pan and toast them.
Serve the soup topped with the flaked almonds, coriander crisps, a drizzle of lime juice and a sprinkle of chilli flakes.
2 tbsp coconut oil
1 tsp black mustard seeds
2 medium onions, finely chopped
4 cm piece of ginger, peeled and finely chopped
1 red chilli, de-seeded and finely chopped
1 medium butternut squash, peeled, de-seeded and cubed
1 tsp harissa paste
1 tsp red Thai curry paste
600 ml vegetable stock
400 ml coconut milk
Handful of coriander leaves, roughly chopped
Handful of flaked almonds
Salt and pepper, to taste
2 tbsp lime juice