Spicy Pumpkin And Coriander Soup - cooking recipe

Ingredients

1 kg pumpkin (diced finely, this is about 1/2 small Jarrah and 1/2 butternut)
2 onions (coarsely chopped)
2 garlic cloves (chopped or minced)
1 tablespoon grated fresh ginger (equiv 1 t ground)
1 tablespoon coriander powder
1 liter vegetable broth
1 cup dry white wine
1 tablespoon balsamic vinegar
ground pepper
1/4 teaspoon ground red chili pepper
cooking spray, for spices
2 teaspoons butter, for spices
1 cup red lentil (optional)
sour cream (optional) or yoghurt (optional)

Preparation

Chop up meat of pumpkin - the smaller the quicker it will cook.
Chop up onion and garlic.
In a large soup pot, put pumpkin, onion, garlic, red lentils (if adding), broth - simmer 5 minutes.
Add white wine - simmer a few more minutes.
Spray a small frypan and put in a little butter. Add ginger and coriander. medium-low heat. Add some water to make a paste. stir for a minute or so, until the aromas are all released.
Add spice paste to soup.
Stir and cover soup. bring to boil. lower heat and simmer for 15 minutes - or until pumpkin soft.
Remove from heat and puree.
Add a few twists of ground black pepper.
Add ground red chilli pepper.
Add the balsamic vinegar and stir through.
Optional: Could also stir through a little sour cream or yoghurt when serving.