Pumpkin and Coconut Soup
Recipe by Peter Evans from Short Orders
This recipe makes 3L of delicious soup which will keep you going for a few days.
Ingredients
- 6 butternut pumpkins cut into squares
- 8 large dice Onions
- 1 finely sliced Lemongrass
- 4 oranges zest
- 2 Chilli's finely sliced
- 1 knob Ginger dice fine
- 4 lime leaves julienne
- 1 bunch chopped Coriander root & stem
- 8 Garlic Cloves diced fine
- 8 tins Coconut cream
Method
- Chop some garlic.
- Slice ginger and chill, coriander roots and kaffir lime leaves, some lemon grass and some lemon zest. Then add them to the pan.
- Add some onions and olive oil until soft.
- Stir, add the pumpkin and coconut milk and 3 litres (about) of veg stock and cook for about 20 to 30 mins.
- Blend the ingredients and it’s ready to serve.
