Serves 6
Ingredients:
- 2 tbsp Canola oil
- 1 Brown Onion peeled and sliced
- 1.2kg peeled and diced Butternut Pumpkin
- 750ml Vegetable stock
- 1 bunch Coriander with roots (keep a few sprigs aside for garnish)
- 1 tin Coconut Cream (or milk for a lighter soup)
- Salt and Pepper to taste
- 6 Speedibake Quick Bake Dinner Rolls
Method:
Preheat oven to 180 degrees. Heat a large deep pot over a medium-high heat with canola oil, add sliced onions and sauté until transparent. Wash coriander roots of any dirt and finely slice. Add to the onions and cook out for 4-5 minutes stirring regularly. Add diced pumpkin and stock. Turn heat up to high and bring to the boil. Once at the boil, cover and simmer for 30 minutes. Take off the heat and leave to cool slightly before blending in batches in food processor or blender.
Place the Speedibake Dinner rolls on a baking tray and bake in oven for 5-10 minutes or until golden and crusty. Rinse out the pot used for cooking the soup and return the blended soup to the pot. Add coconut cream and chopped coriander and combine well. Bring soup back to the boil and then simmer for 4-5 minutes and remove from heat. Serve in soup bowl with a sprig of coriander on top and crusty Speedibake Dinner roll.
Serving Suggestion: Serve with a spoon full of sour cream or yoghurt
Try adding a tbsp of ground cumin with the coriander root!