Spicy Pumpkin Creamy Soup with Coriander Pesto

This soup has nice, cream texture and spicy, coconut flavor.

Ingredients

Soup:

1 large red onion;

3 garlic cloves;

2 table spoons of olive oil;

1/3 teaspoon of dry chilli flakes;

 250 grams of fresh pumping;

200 ml of coconut cream;

1 vegetable stock cube(chicken cube optionally);

salt and freshly ground pepper.

Coriander Pesto:

2 cups fresh coriander leaves, chopped;

2 garlic cloves, chopped;

lemon juice;

salt, pepper and little bit of sugar;

olive oil (I added 1 cup, but it can be more to have more oily texture).

Garnish:

Garlic croutons;

Roasted pumpkin seeds. 

Method:

•  Add chopped onion and garlic into the saucepan with olive oil. Fry until everything will be nice and soft. 

• Add pumpkin cutted into the cubes and chilli flakes (I added 0,5 of  small teaspoon and soup was spicy enough, but everyone can add depending on spiciness they like)  fry it all together for 1 minute.

•  Add water (I filter it before adding) and vegetable cube. Boil it for 15-20 minutes.

• Leave it to cool down and then bled the soup to achieve a nice and smooth texture. 

•  Add coconut cream  and season it with black pepper and salt.

• Put all indigence for coriander pesto into the bawl or food processor and blend until all ingredients combine and create smooth and fine paste. 

Pour soup into the bowls, garnish with croutons, coriander leaves and coriander pesto.

 Mix it and enjoy it!