For the cooler season try a pumpkin, tumeric and coconut soup with crusty baguette.
Details
Servings
6-8 servings
Prep time
15 minutes
Cooking time
30 minutes
Print
Ingredients<br>
20 grams butter
1 kg pumpkin, peeled, seeded and diced
1 potato, peeled and diced
2 tsp ground coriander
2 tsp ground cumin
1 Litre vegetable stock
1/2 cup coconut cream
salt and pepper to taste
2 tsp mild curry powder
1 tsp ground ginger
2 tsp mild curry powder
1 leek, white part only, sliced
Directions
- In a large stock pot melt butter medium high heat, add leek and saute for 2-3 minutes until softened.
- Add potato and pumpkin and spices to pot and toss through vegetables. Add stock and bring to the boil.
- Turn heat to low and simmer for 20 -30 minutes until pumpkin is soft.
- Blitz soup with a stick blender or in a food processor to make a smooth puree. Return soup back to pot and add coconut cream and season with salt and pepper.
- Garnish with what ever topping you like and serve with crusty baguette.
