Pumpkin Soup with Coconut & Ginger
Pumpkin Soup with Coconut and Ginger recipe
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 600 | mg |
pumpkin
flesh |
*
|
| 1 | large |
onions
chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
ginger
chopped |
|
| 400 | ml |
coconut cream
|
* |
| 300 | ml |
water
|
*
|
| 2 | each |
chicken broth
cubes |
*
|
| 1 | teaspoon |
hot chili peppers
chillies |
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
coriander
chopped |
|
| 1 | tablespoon |
tomato paste
|
|
| 1 | pinch |
sugar
|
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+2 | mg |
pumpkin
flesh |
*
|
| 1 | large |
onions
chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
ginger
chopped |
|
| 4E+2 | ml |
coconut cream
|
* |
| 3E+2 | ml |
water
|
*
|
| 2 | each |
chicken broth
cubes |
*
|
| 5 | ml |
hot chili peppers
chillies |
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
coriander
chopped |
|
| 15 | ml |
tomato paste
|
|
| 1 | pinch |
sugar
|
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Directions
Sauté pumpkin and onion lightly in vegetable oil.
Add water, ginger, chicken stock cubes, bring to boil and cook gently for 15 mins.
Purée 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.
