Pumpkin & Coconut Soup

SERVINGS: 4

INGREDIENTS

1 tablespoon vegetable oil
1 brown onion, chopped
4 garlic cloves, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cardamon
1/2 teaspoon ground cinnamon
750g pumpkin, peeled, deseeded and roughly chopped
2 cups salt-reduced chicken stock
2 x 400ml tins coconut cream
125g plain yoghurt
2 tablespoons lime juice
Salt & pepper
Coriander leaves (optional)

DIRECTIONS

Heat the oil in a large, heavy based saucepan with a lid.
Add the onion, garlic, ginger and spices. Cook, stirring constantly, until fragrant and the onion is soft, about 10mins.
Add pumpkin, stock, coconut cream and lime juice, bring to the boil.
Reduce heat and place lid on saucepan. Simmer for 15 mins, stirring occasionally.
Using a handheld blender, blend the soup until smooth.
Season with salt and pepper.

Serve in bowls topped with a dollop of yoghurt and garnished with optional coriander.