- 1 tbs Olive Oil
- 1 onion coarsely chopped
- 2 cloves garlic grated
- 5kg butternut pumpkin peeled and chopped
- 1 lemongrass stalk finely chopped or grated
- 1 tbs fresh ginger grated
- 1 bunch coriander
- 1 litre vegetable stock (4 cups)
- 400ml coconut milk (13.5 oz)
Remove the roots and stalky ends from the coriander. Wash the leaves and dry with paper towel before roughly chopping. Wash the roots and stalks well to remove any dirt clinging to the roots.
Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.
Add the ginger, lemongrass, coriander roots and stalks. Cook until the stalks become soft before adding the pumpkin.
Toss the pumpkin in the oil and cook for 5 minutes. Add the vegetable stock and bring to a boil before reducing the heat to lower. Cook for 30 minutes, until the pumpkin is tender. Remove from heat and allow to cool slightly.
Pour the soup into a blender and blend until smooth. Add most of the chopped coriander leaves reserving some to garnish the soup and blend well.
Return the soup to a clean saucepan and add the half coconut milk, as leaving the rest for garnish.
Serve with cottage chesse or any white chees, the remaining coriander leaves and chilli.