Our youngest son went from eating all manner of pureed vegetables when he was an infant, to almost a complete aversion to them when he became a child. It’s only recently that we’re seeing a gradual shift in his mind state when it comes to the consumption of vegetables. There’s not quite a sense of joy just yet, as he takes a mouthful, but we’re getting there… it’s a start!
More and more, I’m finding that a little added spice makes eating veggies much more enticing for our boys. This pumpkin soup is no exception. It’s great for a simple Sunday dinner, served with a crusty loaf of bread… for dunking and then mopping up the bowl at the end.
Fragrant Butternut Pumpkin Soup | Gather and Graze
- 500ml (2 Cups) Vegetable Stock (or Chicken Stock if you prefer)
- 1 Thumb-size piece of Fresh Ginger (finely chopped)
- 1 Clove of Garlic (crushed)
- 1 Green Chilli (seeded and sliced)
- 2 Kaffir Lime Leaves (torn) * See note below
- 1 Teaspoon Ground Cumin
- ½ Teaspoon Ground Coriander
- 1kg Butternut Pumpkin/Squash (chopped into 3cm chunks)
- 500-600ml (2 Cups+) Boiling Water
- Salt and Freshly Ground Black Pepper
- 125ml (½ Cup) Coconut Cream
- Fresh Coriander/Cilantro leaves (to garnish)
Place the stock, ginger, garlic, chilli, kaffir lime leaves, and spices into a large saucepan and bring to a gentle boil. Add the chopped pumpkin and enough boiling water to ensure the pumpkin is covered in liquid. Season with salt and pepper and allow to simmer away until the pumpkin is tender. Remove the kaffir lime leaves before proceeding with the next step.
Pour the pumpkin and all the liquid into a blender and purée until you reach a smooth consistency. Tip the soup back into the cleaned saucepan over a gentle heat and add the coconut cream. Bring back up to a very gentle simmer, check for seasoning and then remove from the heat.
Serve straight away with some chopped fresh coriander (cilantro) sprinkled over the top and a loaf of crusty bread on the side.
* A tip for getting the best flavour from the kaffir lime leaves is to carefully tear each leaf a few times from either side in towards the spine, allowing it to stay whole (for easy removal), but also allowing it to release it’s lovely fragrance throughout the soup.