Pumpkin soup with coconut and ginger
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 600 | milligrams | Chopped pumpkin flesh |
| 1 | large | Onion chopped |
| 2 | tablespoons | Vegetable oil |
| 2 | tablespoons | Chopped ginger |
| 400 | millilitres | Coconut cream |
| 300 | millilitres | Water |
| 2 | Chicken stock cubes | |
| 1 | teaspoon | Chopped chillies |
| 1 | tablespoon | Lemon juice |
| 2 | tablespoons | Chopped coriander |
| 1 | tablespoon | Tomato paste |
| Pinch of sugar | ||
| Freshly ground pepper | ||
Directions
Saute pumpkin and onion lightly in vegetable oil. Add water, ginger, chicken stock cubes, bring to boil and cook gently for 15 mins. Puree soup in blender. Return to heat, add coconut cream, lemon juice, paste and sugar. Bring to boil, cook another five mins. Season with pepper and, if you like, a bit more salt. Garnish with coriander. Serve hot or cold.