This is the most incredibly delicious pumpkin soup I’ve ever eaten & everyone that has tried it agrees! It’s a great meal to cook up in big batches & freeze for a quick & easy lunch or dinner, plus it is extremely healthy & much lower in calories & fat than traditional coconut pumpkin soup as it uses coconut milk instead of coconut cream.

Recipe: Creamy Pumpkin Soup with a Thai Coconut Twist


Ingredients:

  • 1 large Jap pumpkin
  • 1tbs rice bran oil
  • 1 large brown onion
  • 6 garlic cloves
  • 1tsp coriander
  • 1/2 tsp turmeric
  • 1/2 tsp ginger
  • 1/4 tsp cinnamon
  • 2 small chillies
  • 2 cups coconut milk
  • 4tbs pepitas
  • 4tbs pine-nuts
  • 4tsp shredded coconut
  • Fresh parsley

Method:

  1. Peel & chop pumpkin & steam until cooked.
  2. While pumpkin is cooking, heat oil in a large saucepan.
  3. Peel & chop onion & garlic & brown in saucepan.
  4. Add chopped chilli & spices into saucepan & heat.
  5. Remove cooked pumpkin from steamer & add to saucepan & stir through the onion spice mix.
  6. Add coconut milk to saucepan & simmer until thickens.
  7. Remove from heat & pour into blender. Blend until smooth & creamy.
  8. Serve hot & sprinkle with pepitas, pine-nuts, shredded coconut & fresh parsley.
  9. Enjoy.

Processed with Snapseed.


Editor's Note: This is an independent article.



					
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