Ingredients
-
600
-
1
-
1
-
2
-
2
-
400
-
150
-
1
-
1
-
1
-
-
-
-
-
Directions
Butternut Pumpkin Soup With Ginger and Coconut, Pumpkin soup is an Australian favourite, but I sometimes find it a bit bland This recipe adds a little something extra, without overpowering the pumpkin flavour You can garnish this with some coriander leaves (AKA cilantro) Can be served hot or cold Note: if you like to make LOTS of soup, you’ll want to double this It really does make only about 4 serves It looks like a lot of pumpkin, but it cooks down to nothing , I made this soup and love it, so easy and tasty My husband loved it too, have given the recipe to friends as well, This meal is so easy, and yummy I’ve made it twice now The first time it was a little too thick for my taste so I added a glass of water this time Also I was out of lemon juice and sub’d with lime juice (feeling very nervous about it) but no probs, it is still delicious I have added a can of chickpeas for a little extra protein as I want to eat it on the run during my extremely short lunch break; hope it wont be too strange Thanks for the recipe
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Steps
|
1
Done
|
Saute Pumpkin, Garlic, Ginger and Onion Lightly in Vegetable Oil. |
|
2
Done
|
Add Stock (it Should Just Cover the Pumpkin). Bring to Boil and Cook Gently For 15 Minutes. |
|
3
Done
|
Let Cool Slightly and Puree in Blender or Food Processor, or Use Your Stick Blender Straight in the Pot. |
|
4
Done
|
Return to Heat, Add Coconut Cream, Lemon Juice, Tomato Paste and Sugar. |
|
5
Done
|
Simmer Another Five Minutes. |
|
6
Done
|
Season to Taste With Salt and Pepper. |
|
7
Done
|
Serve With Lots of Fresh, Crusty Bread. |
