Try this spicy and tasty pumpkin soup. Warms your soul.
Ingredients
or2 tablespoons of oil, olive, salad or cooking (27 g)
or500 grams of pumpkin, raw
or200 grams of onion, raw
or3 cloves of garlic, raw (9 g)
or2 cans of coconut milk (800 g)
or2 tsps of spices, curry powder (4 g)
or25 grams of butter, regular
Preparation
1.
Preheat the oven to 180 degrees Celsius.
Chop up the pumpkin into wedges, leave the skin on.
Place the pumpkin on an oven tray and sprinkle over the olive oil.
Bake the pumpkin for 20 - 30 minutes until cooked.
Remove from the oven and allow to cool.
Once cool remove the skins.2.
In a large soup pot, heat up the butter.
Chop up the onion and garlic, add to the melted butter and cook.
Stir the curry powder through.
Add the pumpkin and combine.3.
Slowly add the 2 cans of coconut milk (you can use coconut cream if want a creamier texture).
Allow to simmer and then remove from the heat.
Once the heat has reduced, use a magic wand hand beater or food processor to puree the pumpkin soup.
Return the pureed soup to a clean pot and heat through.4.
Serve with homemade bread, or croutons on top.
Topping suggestions; Fresh parsley, cashews or peanuts, Greek yoghurt.
