Butternut pumpkin and coriander soup


Serves 4

Ingredients 
3 cups chicken stock
1 cup water
1kg butternut pumpkin, peeled and chopped
1 large onion, roughly chopped
2 carrots, roughly chopped
3 sticks celery, roughly chopped
2 cloves garlic
1 teaspoon paprika
½ teaspoon turmeric
½ teaspoon ground coriander
½ teaspoon ground nutmeg
1 cup coriander leaves

Method

  • In a large saucepan, bring chicken stock and water to a boil
  • Add vegetables and spices and bring back to a boil
  • Reduce heat and simmer for 20 minutes or until vegetables soft
  • Allow to cool then puree using a blender
  • Season to taste

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