Ginger Pumpkin Soup by Curtis Stone

A real winter favourite with the addition of ginger which is rich in antioxidants and anti-inflammatory properties.

Ingredients:

o   1 large shallot (about 50g), peeled, cut in half

o   1 long red chilli (about 10g), cut in half

o   8cm-piece fresh ginger (about 30g), peeled, coarsely chopped

o   3 cloves garlic, peeled

o   2 limes, zest and juice separated

o   1/2 punnet fresh coriander (about 8g), leaves and stems separated

o   1 tablespoon canola oil

o   3 medium carrots, peeled, sliced

o   900g Kent pumpkin, peeled, seeded, cut into 3cm pieces

o   5 cups chicken stock or water

o   400ml can coconut milk

Method:

1. In a food processor, blend the shallot, chilli, ginger, garlic, lime zest and coriander stems to form a paste-like mixture.

2. Heat a medium heavy pot over medium-high heat. Add the oil and paste and cook for 2 mins or until mixture is fragrant. Add the carrots, pumpkin, stock and all but 2 tablespoons of the coconut milk. Cover and bring to a simmer. Cook for 20 mins or until vegetables are tender.

3. Using a blender, and working in batches, puree the soup with 2 tablespoons of lime juice until smooth and creamy. Season with salt. Ladle soup into bowls and garnish with remaining coconut milk and coriander leaves.

(From taste.com.au)