Spiced Pumpkin and Coriander Soup

Spiced pumpkin and coriander soup.

Serves 2 (with leftovers)

1kg butternut pumpkin, peeled and roughly chopped

2 carrots, peeled and roughly chopped

1 TBSP chicken stock powder

1 litre (4 cups) water

½ tsp cinnamon powder

½ tsp ginger powder

1 tsp cumin

½ cup milk

salt and pepper, to taste

¼ cup fresh coriander, roughly chopped

1. Put the pumpkin, carrots, chicken stock and water in a large heavy-based saucepan over medium heat.
2. Bring to a boil and then reduce to a simmer.
3. Once the pumpkin and carrots are really soft and able to be broken up quite easily, add the spices.
4. Using a masher, mash up the pumpkin-carrot-water mix. To get it to an even smoother consistency, put the lot in a blender and puree. Or you could use a bar mix. Or, like me, you could attempt to use a hand mixer. It leaves the soup a little chunky but if that’s all you’ve got, it’s fine.
5. Add the milk and continue to blend.
6. Season with salt and pepper.
7. Serve topped with fresh coriander.