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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.