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How to Make Spiced Pumpkin & Coriander Soup

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This video shows you how to make a warming spiced pumpkin & coriander soup in easy step by step instructions. 

See below for the recipe which serves 2 but which can be easily doubled, tripled tor even quadrupled to make more. Great for an chilly autumn day.





A Production


Spiced Pumpkin & Coriander Soup

Prep & Cooking time:  40mins

Serves 2       Hot Vegetarian Vegetables Soups Gluten Wheat Dairy Free Eggless


1 tablespoons olive oil
½ a large Onion, diced
1 Garlic Clove, chopped
25g/1oz Fresh Root Ginger, grated
½ teasp Ground Cumin
450g/1lb Pumpkin, peeled and diced
600ml/20fl.oz. Strong Vegetable Stock
Salt and Black Pepper
1 tbsp Freshly Chopped Coriander
Extra Coriander leaves to garnish
Optional – Single Cream to serve


1. Heat the oil in a large saucepan and add the onion and sauté for 4-5 minutes until softened and golden brown.

2. Add the ginger, garlic and ground cumin and continue to sauté, stirring constantly for 1 minute then add the pumpkin and stir to coat well.

3. Add the vegetable stock, salt and pepper, bring to the boil then reduce the heat, partially cover and simmer for 15 minutes until the pumpkin is tender.

4. Stir in the chopped coriander then remove from the heat and process in a blender until smooth (this is best done in batches). Alternatively, process in the saucepan using an electric hand blender or pass through a sieve.

5.Return the puréed soup to the pan and reheat gently to simmering point.

To serve – transfer to serving bowls and garnish with whole coriander leaves and a swirl of cream if you are feeling decadent.

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