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Pumpkin ginger soup Recipe

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This creamy smooth delight is perfect for your chilly evenings.This healthy smooth combination of pumpkin, coconut milk and herb will replenish your taste buds

Prep time:
Cook time:
Servings: 4
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Ingredients

  • 1 kg – Pumpkin
  • 2 – Shallots
  • 75g – Ginger
  • A few sprigs of fresh herbs – Chives, Mint
  • Extra virgin olive oil – As required/To taste
  • 1L – Organic vegetable stock
  • 125 ml – Coconut milk, plus extra to serve
  • ½ tbsp – Chilli powder
  • 1 – Lime

Directions

  1. De-seed and roughly chop the pumpkin.
  2. Peel and chop the shallots, then peel and finely grate the ginger.
  3. Pick and finely chop the herbs.
  4. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
  5. Add the vegetable stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
  6. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.

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