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Pumpkin and Coconut Soup
A super easy, tasty and healthy soup perfect for beating the Autumnal chill.
Ingredients
- 1 tbsp coconut oil
- 200 g pumpkin chopped into 2cm/1/2" pieces
- 1/2 onion chopped
- 1 clove garlic minced
- 1/2 tsp ginger or 1/4 tsp ground ginger
- 1 pinch dried chilli flakes
- 1/2 tsp curry powder
- 1/2 tsp turmeric
- 500 ml vegetable stock
- 125 ml coconut milk
- 6 basil leaves torn
- salt & pepper to taste
Instructions
- Saute the pumpkin pieces in the coconut oil for 4 minutes along with the onion and garlic
- Add the stock and spices bring to the boil then lower the heat, add a lid and simmer soup for 20 minutes
- Add half of the coconut milk and whazz soup with a hand blender leaving some nice chunks of pumpkin for texture
- Ladle into bowls and top with remaining coconut milk and the torn basil leaves
Video
Notes
Vegan, vegetarian, gluten free, paleo friendly
You can easily freeze this pumpkin and coconut soup for up to 4 months.
Nutrition
Calories: 239kcalCarbohydrates: 15gProtein: 3gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1012mgPotassium: 551mgFiber: 1gSugar: 6gVitamin A: 9129IUVitamin C: 13mgCalcium: 47mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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