COCONUT & GINGER PUMPKIN SOUP
This comforting and delicious soup will warm you from the inside out. Sweet, ripe pumpkin blends perfectly with rich coconut milk, while fresh ginger gives a spicy and aromatic kick. Sprinkle with our coconut salt to finish.
Ingredients:
1kg pumpkin
500ml vegetable stock
250ml coconut milk
1 onion, finely diced)
2 cloves garlic, minced
60g fresh ginger, minced
1 tsp ground cumin
1 tsp ground coriander
2 tbsp olive oil
Pepper to taste
Asian Food Republic coconut salt
Method:
Preheat oven to 180°C and line a large tray with baking paper
Peel and remove the seeds from the pumpkin, then chop into equal chunks and place on baking tray
Drizzle pumpkin with olive oil and cumin and roast in the oven for roughly 45 minutes until soft and caramelised around the edges
Fry onion and garlic gently in olive oil until soft, then add ginger and spices and cook for a further minute
Add stock, coconut milk, and cooked pumpkin and simmer for 5 minutes, then blend together until smooth
Season with coconut salt and serve