Recipe: No-fail pumpkin and coconut soup
This easy-to-make pumpkin soup is packed with flavour.
Recipe: Kristina Jensen
1 large chopped onion
2 cloves of garlic, chopped
2-3 tbsp grated ginger root
2 tsp green curry paste or 1 large tbsp curry powder
half a large pumpkin, chopped into mchunks
1 Rapunzel vegetable stock cube (or similar)
1 tsp mustard powder
1 can (400ml) of coconut cream
1 tsp freshly ground black pepper
1 tsp salt
Fry onion, ginger and garlic in a generous amount of olive oil until translucent. Add green curry paste or curry powder and 3 tbsp of water and simmer for 30 seconds.
Add pumpkin, cover with water, add the stock cube and bring to the boil. Simmer for 30 minutes until pumpkin is tender. Add the mustard powder, salt and pepper and coconut cream and puree pumpkin with a hand held blender or food processor.
Simmer gently for another 10-15 minutes with the lid on to avoid splatters and serve with a swirl of sour cream and chopped parsley or coriander.
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