Serves
4
Prep
15
mins
Cooking
30
mins
Pumpkin, Turmeric & Coconut Soup
Directions
Step 1
Rinse the rice and split peas. Add to a saucepan with 4 cups of water. Bring to the boil, reduce heat and simmer for 17 minutes until rice and split peas are just tender. Drain and set aside.
Step 2
Heat oil in a large pot, stir in onion, ginger and garlic. Cook for 3-4 minutes until onion has softened. Stir in turmeric and cook for a further minute.
Step 3
Add stock, water, pumpkin and cooked rice mixture to the pot, mix well. Bring to the boil, reduce heat and simmer gently for 20-25 minutes whilst stirring regularly until pumpkin is cooked through.
Step 4
Remove from heat and puree with a handheld blender. Season to taste and serve between serving bowls. Stir in some coconut cream, sprinkle with chillies, parsley and accompany with lime wedges.
Tips
- You can use a mixture of pumpkin, sweet potato and carrot if you prefer.
Ingredients
- 1/2 cup long grain rice
- 1/4 cup McKenzie's Green Split Peas
- 1/4 cup McKenzie's Australian Yellow Split Peas
- 1 tbs olive oil
- 1 onion, finely diced
- 4cm piece ginger, finely grated
- 2 garlic cloves, finely chopped
- 1 tsp turmeric
- 4 cups vegetable stock
- 2 cups water
- 800g pumpkin, diced
- 1/3 cup coconut cream
- Finely chopped chilli, parsley and lime wedges, to serve
