Pumpkin Soup with Coconut and Ginger

1 review, 4 star(s). 100% would make again

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"Excellent mix of sweet and spicy. Delicious to dip warm garlic bread into."


600 mg pumpkin flesh; Chopped
400 ml Coconut cream
2 cubes Chicken stock
1 lg Onion; chopped
1 pn sugar
2 tb Vegetable oil
1 ts chillies; Chopped
1 tb Tomato paste
2 tb ginger; Chopped
2 tb coriander; Chopped
300 ml Water
1 tb Lemon juice
Black Pepper; freshly ground

Original recipe makes 4



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.

Verified by stevemur
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Excellent mix of sweet and spicy. Delicious to dip warm garlic bread into.
Syrstad 4y ago

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