Coconut, ginger & pumpkin soup recipe

Ingredients /nutrition

• 2 1/2 tbsp vegetable oil
• 550 g chopped pumpkin flesh
• 1 finely chopped onion
• 320 ml water
• 2 tbsp chopped ginger
• 2 chicken stock cubes
• 2 tbsp sliced red chilies
• 420 ml coconut milk
• 1 1/2 tbsp lemon juice
• 3 tbsp chopped coriander
• 1 tbsp tomato paste
• 1 pinch sugar
• ground black pepper to taste

Methods / instructions

1. Heat oil and saute pumpkin and onion.
2. Pour in water and add in ginger, chicken stock cubes and chilies.
3. Bring to boil, reduce heat and simmer gently for 16 minutes.
4. Transfer soup into blender and process until smooth.
5. Return soup to heat and add remaining ingredients.
6. Bring to boil, reduce heat and simmer for 4 minutes.
7. Serve hot with bread.

Servings: 4

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