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–+ servings

Coconut Pumpkin Soup

This creamy bowl of goodness is the perfect winter warmer.
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Prep Time 20 minutes
Cook Time 35 minutes
Course dinner
Cuisine Thai
Servings 4 people
Calories 361 kcal

Ingredients
  

  • 1 kg pumpkin peeled & diced
  • 100 g onion diced
  • 3 cloves garlic peeled
  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • 1 tsp sea salt
  • 250 ml  vegetable stock
  • 200 ml coconut cream
  • 250 g cannellini beans drained & rinsed

Instructions
 

  • Preheat your oven to 190 degrees Celsius.
  • Add the onion, garlic and pumpkin to a baking tray, toss with olive oil and bake in the oven for 30 minutes until soft.
  • Remove from the oven, sprinkle with curry powder and salt and bake for a further 5 minutes.
  • Take a large pot and add the roasted pumpkin mix, coconut cream, stock and cannellini beans. Blend with a hand stick blender until smooth. Taste and add more salt or stock according to your taste.

Nutrition

Calories: 361kcalCarbohydrates: 32.8gProtein: 12.2gFat: 17.2g
Keyword Cannellini beans, coconut cream, Pumpkin
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