Time 45m Yield 4 servings Number Of Ingredients 15 Steps:
In a large pot, melt the coconut oil over medium heat. Add the onion and 1 teaspoon of salt. Cook for 10-15 minutes, until the onions are translucent and softened. Add the garlic, ginger, and jalapeño. Sauté for 3-5 minutes, until fragrant and softened. Add the Sriracha, pumpkin purée, and vegetable stock and stir to combine. Cover the pot, reduce the heat to low, and simmer the soup for 15-20 minutes, until all of the vegetables are completely broken down. While the soup simmers, make the cilantro coconut cream: Add the chilled coconut cream to a liquid measuring cup or tall, narrow container, along with the lime zest and cilantro. Using an immersion blender, blend until the cilantro is completely broken down and the coconut cream turns pale green in color. Chill the cilantro cream in the refrigerator until ready to serve. Remove the soup from heat and stir in the coconut milk. Using an immersion blender, blend the soup until completely smooth. Season with the remaining teaspoon of salt. Stir in the lime juice. Season to taste with more salt, if needed. Ladle the soup into bowls and top each serving with 1 tablespoon of cilantro cream and toasted pepitas. Enjoy!
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Melt the butter in a large pot and add onions, cook until tender approx 5 minute. Add pumpkin, broth and ginger and cook over medium heat for approx 15 min until pumpkin is very tender. Puree with hand blender (or pour mix into regular blender) until you have a smooth texture. Add curry, tumeric and cream/milk and heat through without boiling. Add salt to taste. Serve with crusty bread.
Time 30m Yield 5 Number Of Ingredients 8 Steps:
Heat oil in 3-quart saucepan over medium-high heat. Cook onion, gingerroot and garlic in oil 2 minutes, stirring frequently. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 15 to 18 minutes, stirring frequently, to blend flavors.
Time 1h5m Yield 4-6 serving(s) Number Of Ingredients 17 Steps:
Heat butter and oil until foaming in a large, heavy-based saucepan. Add ginger, vegetables, curry powder and spices. Stir-fry for 2-5 minutes . Then cover and cook very gently over low heat until vegetables have softened, 15-30 minutes , depending on size of chunks. Stir with a wooden spoon from time to time. Sprinkle with cornflour and stir in. Gradually add chicken stock, then milk, stirring constantly. Continue cooking, stirring, until soup thickens slightly and comes to the boil. Remove from stove and cool for 10-15 minutes . Process, blend or purée until smooth. Return to saucepan and reheat over low heat. Season to taste. Stir in cream and serve in piping hot soup bowls. I serve this with nice crusty rolls.
