Name: Pumpkin, Turmeric & Coconut Soup
Prep time: 15 min
Cook time: 30 min
Yield: Serves 4
Ingredients: 1/2 cup long grain rice; 1/4 cup McKenzie's Green Split Peas; 1/4 cup McKenzie's Australian Yellow Split Peas; 1 tbs olive oil; 1 onion, finely diced; 4cm piece ginger, finely grated; 2 garlic cloves, finely chopped; 1 tsp turmeric; 4 cups vegetable stock; 2 cups water; 800g pumpkin, diced; 1/3 cup coconut cream; Finely chopped chilli, parsley and lime wedges, to serve

Serves 4

Prep 15 mins

Cook 30 mins

Step 1

Rinse the rice and split peas. Add to a saucepan with 4 cups of water. Bring to the boil, reduce heat and simmer for 17 minutes until rice and split peas are just tender. Drain and set aside.

Step 2

Heat oil in a large pot, stir in onion, ginger and garlic. Cook for 3-4 minutes until onion has softened. Stir in turmeric and cook for a further minute.

Step 3

Add stock, water, pumpkin and cooked rice mixture to the pot, mix well. Bring to the boil, reduce heat and simmer gently for 20-25 minutes whilst stirring regularly until pumpkin is cooked through.

Step 4

Remove from heat and puree with a handheld blender. Season to taste and serve between serving bowls. Stir in some coconut cream, sprinkle with chillies, parsley and accompany with lime wedges.

You can use a mixture of pumpkin, sweet potato and carrot if you prefer.

Pumpkin, Turmeric & Coconut Soup