A hearty filling soup that doesn’t take long to make and can be a meal by itself. Goes down well even with those who are wary of pumpkin as a vegetable.
Heat the oil in a pot and add the chopped onion and garlic. Cook till the onion is translucent.
Chop the coriander stalks and leaves. Keep some leaves aside for the garnish.
Add ginger to the pot along with lemongrass (if using) and the chopped coriander. Cook for 2 or 3 minutes. Add the cubed pumpkin, mix well, and let it cook on low heat, stirring occasionally.
Add the salt, chilli flakes, pepper, and vegetable stock and let the mix come to a boil. Cover the pot and cook for half an hour on low heat till the pumpkin is cooked. This part can be done in a pressure cooker as well in which case it can be steamed for 10-12 minutes. Let it cool.
Blend the soup in a food processor or blender. Pour the blended soup in a bowl and add the coconut milk and lemon (if using). Garnish with chilli flakes, coriander, and coconut shavings.
Refrigerate leftovers
This can be had with bread to take care of that carb fix.
