Spicy Pumpkin & Coconut Soup
Ingredients
750 grams McCain Pumpkin Chunks
6 tablespoons olive oil
1 onion diced
2 tablespoons ginger and garlic paste
2 sprigs curry leaves
2 teaspoons chilli flakes
2 teaspoons cumin powder
1 teaspoon coriander powder
2 teaspoons curry powder
1 teaspoon cinnamon powder
2 cups veg stock
1 tin coconut milk
Juice of 1 small lemon
Bunch of coriander
Fresh chilli for garnish
Salt and pepper to taste
Servings
4
Products we used
Directions
Prep Time: 5 minutes
Total Time: 25 minutes
- Heat oil in a large pot over medium heat
- Add onions and allow to caramelize
- Once the onions are browned, add the curry leaves, crushed ginger and garlic, chili flakes cumin, coriander, curry powder, cinnamon, salt and pepper
- Mix well and then add the pumpkin chunks
- Allow to cook on medium to high heat for about 5 minutes before adding the vegetable stock and coconut milk
- Simmer for about 10 - 12 minutes
- With a handheld blender, puree the mixture to a creamy consistency, add the lemon juice
- Season
- Garnish with chopped coriander, chili and enjoy
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
#Pumpkin Chunks #coconut #soup
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