Creamy Pumpkin Soup

Creamy Pumpkin Soup

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Prep Time 15 mins

Cook Time 25 mins

Servings 4

Ingredients

  

• 1 tbsp olive oil
• 1 onion coarsely chopped
• 2 cloves garlic grated
• 1.5 kg pumpkin peeled and chopped
• 1 tbsp fresh ginger grated
• 1 tsp cinnamon
• 2 tsp mixed spice
• ½ tsp salt
• 750 ml boiled water (or omit salt and put in a vegetable stock cube here)
• 400 ml coconut milk (1 tin)

Instructions

 

• Heat the oil in a large saucepan over medium-high heart before adding the onion and garlic. Cook until the onion becomes transparent
• Add the ginger, spices and salt and add the pumpkin.
• Toss the pumpkin in the oil and cook for 5 minutes. Add the water (or stock) and coconut milk and bring to a boil before reducing the heat to lower.
• Cook for 20 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
• Blend soup until smooth. Serve with a touch of cracked black pepper.

By our Incredible volunteer Ellen Krier