GINGER PUMPKIN SOUP
Ginger and coconut give this super simple pumpkin soup a Southeast Asian kick. Great as an easy starter at dinner parties, or a no-fuss snack to keep in the fridge.
Ingredients + Preparation
- Pumpkin or squash (1 kg / 2.2 lbs., seeds removed, peeled and cubed)
- Carrot (Two, cubed)
- Ginger (Piece the size of your thumb, skin peeled and minced)
- Coconut milk (One can)
- Stock powder / bullion (1/2 tbsp)
- Salt & pepper (To taste)
- Lime (Half, cut into wedges for squeezing)
- Coriander (For garnishing, chopped)
1. Place veggies in the pot and fill with cold water to the top of the veggies.
2. Bring to a boil and cook for 20 minutes, until pumpkin and carrot are soft when stabbed with a knife.
3. Drain off half the water in the pot. Place back on stove on low heat.
4. Add coconut milk, chicken stock and ginger. Blend until you get a smooth consistency.
5. Add salt & pepper to taste.
Marlborough, New Zealand
Find a quality, oaked Chardonnay and you can't go wrong. The butteriness will match perfectly with the creamy coconut and the citrus will cut straight through. Perfect for a rainy evening curled up on the couch!
Tips + Tricks
- Ensure the heat doesn't get too high once the coconut milk is in or the milk can split.
- The thickness of the soup will depend on how much water you drain off. Drain a bit more than half off if you want a thicker soup and keep a bit more if you want a thinner soup (not recommended though as this can dilute flavors).
This healthy soup offers vitamin A, vitamin B6 (has a key role in sleep, appetite, and moods), calcium, phosphorus, potassium (these minerals are good for many systems including nervous and skeletal), and fiber (good for digestion). 'Light' coconut cream, is lower is saturated (bad) fats. Inspect stock labels for MSG, as it can be an allergen for some people.