Turmeric Pumpkin Soup with Coconut and Lime

Ingredients

• 1 large brown onion, peeled and roughly chopped
• 2 tbsps coconut oil
• 3 garlic cloves, peeled and roughly chopped
• 3 cm piece of fresh turmeric root, thinly sliced
• Thumb size piece of root ginger, thinly slices
• Half bunch fresh coriander (cilantro, wansoy), roots and stems washed well and roughly chopped, leaves reserved for garnishing
• 1 tsp chilli flakes (optional)
• 1 kg pumpkin, peeled and deseeded and cut into 2cm chunks
• 1 cup split red lentils, washed
• 4 cups good tasting vegetable stock
• 1 cup full fat coconut cream (+ more to serve)
• 2 tbsps of fresh lime juice (half a lime, + more to serve)
• 1 tsp sea salt (+ more to taste)

Steps

1. Sa isang malaking sauce pan sa high heat lutuin ang onion sa coconut oil hangang malambot. Idagdag ang 'aromatics': garlic, turmeric, ginger, coriander stems/roots at yun chilli kun gagamit, at lutuin ng iilang minuto hangang mabango. Idagdag ang pumpkin, lentils at stock, at pakuluin tapos takpan. Ibaba sa 'simmer' ng 20 mints hangang lumambot ang pumpkin at nag-disintegrate ang mga lentils.
2. Kapag luto na, gumamit ng stick o upright blender (o kahit anong blender, magingat lang sa init), at i-puree ang sopas. Ibalik sa stove at idagdag ang coconut cream at painitin pero huwag pakulo. Bago i-serve idagdag ang lime juice at asin.
3. I-serve kasama ang mga extrang lime wedges, at mag-drizzle ng kaunting coconut cream. Maglagay din ng spring onion at coriander. Ang sopas na ito ay puwedeng refrigerated ng 5 araw. Magdagadag lang ng extrang tubig sa paginit kung lumapot. Kung gusto i-freeze, puwede naman pero idagdag lang ang coconut cream sa defrosting lang.