Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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.
