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.

One Response to “Spiced Pumpkin and Coriander Soup”


  1. Feeling tarty? « The Cheap Glut - June 2, 2010

    […] Spiced Pumpkin and Coriander Soup […]

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