Coconut Pumpkin Soup
This creamy bowl of goodness is the perfect winter warmer.
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.