This recipe is based on one I've been making for a long time, but I spontaneously decided to add carrot and celery and it resulted in a greater complexity of flavour that I liked very much. So I thought I'd share it!
Basically you take all the following ingredients, cook them together in a saucepan for like half an hour, add some water as you go if you like, and then you mash it all up with a masher.
I like serving it with crusty sourdough toast, because that's the kind of thing I like to have with my soups. But that's just me, of course.
Anyway, to the ingredients!
1 - 2 tbsp coconut oil
2 cloves fresh garlic
2 tsp fresh ginger
a whole heap of fresh coriander stalks
a heap of fresh coriander leaves
sea salt and pepper to taste
2 celery stalks
1/2 a jap pumpkin
1 tin coconut cream
And now, for those of you who want some more detailed cooking instructions:
Heat the saucepan. Add the coconut oil. Chop up the onion, carrot, garlic and ginger and add to the pot. Throw in the tin of coconut cream, and some water if you want, and set it to simmer. Chop up the coriander, and separate the stalks from the leaves. Add the stalks to the soup. The leaves go in last, because they're delicate.
Chop up the celery into really small bits, throw them into the pot. Remove and discard the skin and seeds from the pumpkin, then chop up the flesh into small chunks and throw them into the saucepan. Add more water if need be, and salt and pepper to taste.
Keep cooking until everything is mushy, and then mash it all! Be careful.
Turn off the heat and add the coriander leaf. Leave it to sit for a bit if you like. Then eat it however you want!