Pumpkin (Squash) Soup with Coriander (Cilantro) Yogurt

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Pumpkin (Squash) Soup with Coriander (Cilantro) Yogurt

 

 

1 leek, white part only, thinly sliced (-OR- white onion)

cooking oil spray

2 cloves garlic, finely chopped

1 fresh small red chilli, finely chopped

3 cm (1 1/4 " ) piece ginger, peeled, thinly sliced

3 medium carrots, peeled, coarsely chopped

1.2 kg (2 2/3 lb) butternut pumpkin (Squash), peeled, chopped

5 cups chicken-style stock

8 teaspoons sunflower seeds, to serve

 

Coriander (Cilantro) Yogurt, to serve

 

3 cup plain soy yogurt

1/4 cup chopped coriander (cilantro)

1 teaspoon finely grated lime zest

4 teaspoons lime juice

salt, to taste

 

 

1. Spray leek with oil. Heat a large saucepan over moderate heat. Cook and stir

leek for 3 minutes.

 

2. Add garlic, chilli and ginger; cook and stir for 30 seconds or until

fragrant.

 

3. Spray carrot and pumpkin (squash) with oil; add to pan. Cook and stir for 3

to 4 minutes or until well combined.

 

4. Stir in stock. Bring to the boil. Reduce heat; simmer, uncovered,

for 20 minutes or until vegetables are tender. Cool slightly.

 

5. Process soup, in batches, until smooth.

 

6. Place in a clean pan over low heat. Cook and stir for 5 minutes or until hot.

Season with salt and pepper.

 

7. Make Coriander (Cilantro) Yogurt: Place ingredients and 4 teaspoons warm

water in a small nowl. Stir to combine season with salt.

 

8. Ladle soup into bowls. Top with Coriander (Cilantro) Yogurt and sunflower

seeds.

 

 

Serves 4.