Garden herb inspired recipes
Roasted pumpkin and coriander soup
1 hour prep and cook – Serves 4
Grow your own ingredients!
Shopping list for your
local garden centre:
Coriander and pumpkin seeds or plants from your garden centre.
Onion seedlings/sets & garlic to grow in the garden.
Large container for the pumpkin plant.
Small pot or container for the coriander.
50 litre bag of multi-purpose compost.
Plant food.
Ingredients:
1 tbsp olive oil
2 cloves garlic, roughly chopped
65g fresh ginger, finely chopped
1 onion, sliced
2 tsp ground coriander
1 tsp ground cumin
1 kg pumpkin
1 litre vegetable stock, good quality
1 small bunch coriander, roughly chopped
1 pinch coarse salt and freshly ground
black pepper
Method:
- Heat the oil in a saucepan and add the garlic, ginger
and onion and cook for 5 minutes until softened. - Add the ground coriander and cumin and stir-fry for a further 2 minutes. Add the pumpkin and stir to coat well.
- Pour in the vegetable stock and bring to the boil. Simmer for 15-20 minutes until the pumpkin is tender.
- Remove from the heat and process in a blender until smooth. Add half of the coriander to the last batch.
- Return the blended soup to the pan and season with salt and freshly ground black pepper. Add the remaining chopped coriander leaves and serve.
