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Pumpkin, ginger and coconut soup

caption

No caption available

image credits

No credits available

FOOD TYPE

SOUP

TAGS

COCONUTGINGERPUMPKINSOUP

RECIPE CREATOR

ION

AUTHOR

Unknown
Author

PUBLISHED

20 October 2020

SUITABLE FOR

CONTAINS ALLERGENS

USES

NOT SPECIFIED

SERVES

PREP TIME

10 min

COOK TIME

30 min

Serves 4

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients:

1kg pumpkin, cut into 1-2 inch cubes
1 onion, chopped
2 tbsp olive oil
1 inch piece ginger (30g), finely chopped
1/2 – 1 tsp ground turmeric
750ml vegetable stock
250ml coconut milk
Salt and pepper, to taste

Method:

In a large pan, heat the olive oil. Add the onion and cook until tender.
Add the pumpkin, ginger and turmeric and cook for 2-3 minutes.
Add the stock and coconut milk and bring to the boil. Leave to simmer for 30 minutes until the pumpkin is soft.
Allow to cool slightly, then use a blender or stick blender to puree until smooth. Season with salt and pepper to taste.
Transfer back to a pan to heat through. Serve with a swirl of coconut milk.