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