Pumpkin Soup

RECIPE INFO

Serves 4

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Cook's NoteFor a variation on this fresh and delicious autumn soup, substitute sweet potatoes, carrots, celery, parsnip or other root vegetables.
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INGREDIENTS

  • 500g pumpkin, butternut squash or small pumpkin
  • 4 large potatoes
  • 3 cloves garlic
  • 2 onions
  • 2 tbspns olive oil
  • 2 tspns thyme
  • 1 green chilli
  • 2 cans coconut milk
  • 300ml water
  • 2 tbspns lemon juice
  • Salt and black pepper

Salsa/ Topping:

  • 1 tbspns coriander
  • 1 tbspn olive oil
  • 1 red chilli
  • 1-2 tbspns toasted sesame seeds

METHOD

Peel and cut the vegetables roughly. Fry them lightly in olive oil with the thyme and chopped green chilli.

Add coconut milk and water, and simmer 30-45 minutes. Blend the soup and add lemon juice, salt and pepper to taste.

Sprinkle the hot soup with finely chopped coriander, sliced red chilli and the toasted sesame seeds.

Serve with bread.

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