Recipe: No-fail pumpkin and coconut soup


Kristina’s pumpkin soup.

This easy-to-make pumpkin soup is packed with flavour.

Walk Japan

Recipe: Kristina Jensen

INGREDIENTS

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

METHOD
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.


MORE ON PUMPKINS

How to make North American pumpkin pie in New Zealand


Why pumpkins are the new superfood

How to grow a giant pumpkin

Water cooler: lettuce soup and pumpkin growing tips

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