Pumpkin, Ginger and Coconut Soup
This is my spin on a winter warmer that can be enjoyed by everyone! Not spicy, just warming and the only creaminess comes from the coconut milk so if dairy is off the cards for you, no problem! I topped mine with a few toasted pumpkin seeds and a drizzle of left over coconut milk, delicious!
Time: 1hr 30Mins Serves: 6
- Heat the oven to 200 degrees C.
- Slice the squash into wedges and place on a baking tray, drizzle with olive oil and bake for 30 minutes or until soft.
- Remove from the oven once cooked.
- Heat the coconut oil in a large pan. Chop the onion and carrot and add to the pan.
- Keep stirring and after a couple of minutes add the crushed garlic and finely chopped ginger.
- Allow to cook a little more before scraping the flesh from the squash and adding that to the pan along with the stock, rosemary and a good grind of salt and pepper.
- Allow to simmer for 20-30 minutes.
- Add the coconut milk and stir well.
- Remove from the heat and allow to cool a little before blending until smooth and creamy.
- Serve and enjoy!
- 1tsp Olive oil
- 1kg Squash
- 1 tsp Coconut oil
- 1 Large onion
- 2 Carrots
- 1 Clove of garlic (crushed and chopped)
- 1 Thumb sized piece of ginger (Finely chopped)
- 1 Litre chicken stock
- 1 tsp Fresh or dried rosemary
- Salt and pepper
- 200ml Tinned coconut milk