Pumpkin soup with coconut milk
The recipe that's just right for this season – a pumpkin soup with a touch of coconut milk.
Ingredients
- 1 kg pumpkin
- 1 onion
- 200 ml coconut milk
- 200 ml vegetable stock
- ½ tsp cinnamon
- ½ tsp chilli
- ½ tsp ginger
- 1 tsp lemon juice
- 1 tsp oil
Instructions
- Preheat the oven to 180°C.
- Peel the pumpkin, remove the seeds and fibrous centre, then cut it into smaller pieces. Transfer the prepared pumpkin to an ovenproof dish and roast for 30-35 minutes, or until soft.
- In a small frying pan, heat the oil and then add the finely chopped onion. Fry on a low heat until the onion turns golden brown.
- Transfer the cooled onion and pumpkin to a blender. Add the remaining ingredients: broth, coconut milk, cinnamon, ginger, chilli and lemon juice. Blend thoroughly until you achieve a smooth, creamy consistency. If necessary, season with a pinch of salt.
- Pour the soup into a pot and heat it up. Serve the hot pumpkin soup with your favourite crispy accompaniment, like croutons or pumpkin seeds. Enjoy!
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