Ingredients
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1 onion, sliced
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2 cups pumpkin, peeled, deseeded and diced
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1 tablespoon oil
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2 teaspoons ground coriander
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2 teaspoons ground cumin
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2 garlic cloves, chopped
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2 cups unsalted chicken stock
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14 ounces coconut milk
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1 bunch fresh chives, chopped
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salt and black pepper
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cream, to garnish
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1 cup potato, peeled and diced
Instructions
- Heat the oil in a large pot.
- Saute onions until soft, but not colored.
- Add potatoes, pumpkin and garlic. Stir through.
- Sprinkle in dried herbs, stir and cook for a further 2 minutes, ensuring nothing sticks.
- Add the stock and coconut milk. Bring to the boil, cover and reduce heat to a simmer for approximately 30-40 minutes.
- Blend soup with a food processor or stick blender, until smooth (the stick blender is much easier).
- If you like a very silky texture, put the soup through a fine mesh strainer.
- Season to taste, add the chopped chives and stir through.
- Serve with a little cream and fresh chives as garnish.