Remove the roots and stalky ends from the coriander. Wash the leaves and dry before roughly chopping. Shake off any water and finely chop
Heat the oil in a large saucepan over medium heat before adding the onion and garlic. Cook until the onion becomes translucent.
Add the ginger and coriander roots and stalks. Cook until the stalks become soft before adding the pumpkin
Toss the pumpkin in the oil and cook for 5 minutes. Add the vegetable stock and bring to a boil before reducing the heat to lower. Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
Pour the soup into a blender and blend until smooth. Add most of the chopped coriander and leave some to garnish the soup. Blend until the soup is smooth.
Return to a clean saucepan and add the coconut milk. Serve with the remaining coriander leaves, the red chilli (optional) and the Good4U Salad Topper Lentil Sprout Mix. Enjoy 🙂