My Kitchen: This speedy spiced pumpkin soup is your antidote to being hungry

BY PHOEBE WOOD | https://www.delicious.com.au/recipes

“Because the pumpkin is grated, this tasty soup is on the table in 20 minutes. Use a good store-bought curry powder or try your own favourite homemade spice blend” - Phoebe Wood.

INGREDIENTS

¼ cup (60ml) extra virgin olive oil 50g unsalted butter 5cm piece (25g) ginger, finely grated 1 butternut pumpkin, peeled, coarsely grated 1 tbs curry powder 4 cups (1 litre) Massel Chicken Style Liquid Stock 2 x 400ml cans coconut milk, plus extra to serve (we used Woolworths Macro) 1 bunch coriander, leaves picked, roots washed and chopped

METHOD

1.Heat oil and butter in a large saucepan over medium heat.

Add ginger and cook, stirring, for 2 minutes until fragrant.

Add pumpkin and stir to coat.

Add curry powder and stir to coat the pumpkin. Add stock, coconut milk and coriander root.

Bring to the boil and simmer for 10-15 minutes or until pumpkin is tender.

Cool slightly, then, in 2 batches, whiz in a blender until smooth. Season to taste.

2.To serve, swirl extra coconut milk through soup. Top with coriander leaves and sprinkle with freshly ground black pepper.