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Pumpkin & ginger soup
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Total Time:
1 hour
Ingredients:
  • 1 kg pumpkin
  • 2 shallots
  • 75 g ginger
  • a few sprigs of fresh herbs such as chives, mint
  • extra virgin olive oil
  • 1 litre organic vegetable stock
  • 125 ml coconut milk plus extra to serve
  • ½ tablespoon chilli powder
  • 1 lime
Instructions:
  • Start by removing the seeds from the pumpkin and chopping it roughly. Peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs. In a large saucepan, sauté the pumpkin, shallots, ginger, and a splash of oil until soft. Add the stock, coconut milk, and chilli powder. Season with salt and pepper. Bring to a boil, then simmer for 40 minutes. Blend the mixture in a food processor until smooth. Serve with fresh herbs, lime juice, and a drizzle of coconut milk.

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