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Pumpkin and Coconut Soup

This recipe makes 3L of delicious soup which will keep you going for a few days.



  • 1.

    Chop some garlic.

  • 2.

    Slice ginger and chill, coriander roots and kaffir lime leaves, some lemon grass and some lemon zest. Then add them to the pan.

  • 3.

    Add some onions and olive oil until soft.

  • 4.

    Stir, add the pumpkin and coconut milk and 3 litres (about) of veg stock and cook for about 20 to 30 mins.

  • 5.

    Blend the ingredients and it’s ready to serve.

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Pumpkin and Coconut Soup.


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