Spicy Coconut & Pumpkin Soup
Ingredients
2 red onions
3 cloves of garlic
2-3 gluten free vegetable stock cubes
3 tablespoons of extra virgin olive oil/nut butter
100g Creamed coconut
1 scotch bonnet pepper
Sprig of fresh thyme
Pinch of chilli flakes
Handful of spring onion, finely chopped
2 cups of freshly puréed pumpkin
Freshly roasted pumpkin seeds, to garnish
Preparation
1
In a pot pour the oil or melt the butter and when hot, add the onions.
2
Allow to cook until soft before adding the garlic and on a medium heat, cook until softened for a few miunutes.
3
Add about 1-2 cups of boiling water to the pot and then add the rest of the ingredients (minus the purée).
4
Allow to cook for approximately 20 minutes with the lid on and stirring occasionally before adding the purée and allowing to cook down for a further 5 minutes.
5
Add salt and pepper to taste, if necessary, and serve.
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About
With Thanksgiving just a few days away it’s the perfect recipe to include in your special day banquet or simply make with your harvest festival leftovers afterwards. This one pot/30 minute recipe is just perfect to eat all year long!
Added:
Thursday, November 24, 2016 - 1:27pm
