Flavoured with chilli, fresh coriander and coconut, this soup is delicious! I first tasted it at a Halloween Party and asked our host for her recipe. I reduce the amount of chilli when making it for the kids and it also works without coriander, too.
Ingredients
1 large pumpkin
20g butter
500 ml water
2 cloves of garlic, chopped
1 medium chilli chopped
1 can of coconut milk or cream
Lots of coriander leaves, chopped
Salt and pepper to season
Method
- Cup pumpkin into small chunks. Pop butter into a large pan and add the pumpkin. Cook for 5-10 minutes. Add the water and simmer until pumpkin is soft.
- Drain the water off and save for later.
- Meanwhile, add chilli, garlic, half the coriander, salt and pepper into blender and whizz until smooth.
- Add the pumpkin and blend.
- Reheat and add coconut milk. If the soup is too thick add some of the reserved water and simmer a little longer.
- Serve with coriander to garnish.
Enjoy :)
That sounds lovely! We still have quite a few pumpkins and this sounds like a brilliant way to use them up xx
ReplyDeleteThanks for reading my blog, Hannah. My pumpkins were poor this year, but perfect for making some soup! This recipe is great for a cold day and it freezes well, too. :)xx
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