Pumpkin and coconut soup by Foodland Recipe Kitchen

Preparation Time: 10 mins
Cooking Time: 35 mins
Serves: 6

Ingredients

• 2 tbsp olive oil
• 1 medium onion, peeled and
• finely chopped
• 1 leek, trimmed, washed and
• finely sliced
• 1 clove garlic, crushed
• 2 slices fresh ginger, peeled and finely chopped
• ½ tsp ground coriander
• 1 tsp ground cumin
• ½ tsp grated nutmeg
• 1 kg pumpkin, peeled and roughly chopped
• 2 carrots, roughly chopped
• 1 litre chicken or vegetable stock
• 1 cup coconut milk

Equipment

• Large saucepan
• Stick blender

Instructions

A super easy, vegan friendly coconut and pumpkin soup.

1. Heat oil in a large saucepan over low heat, add onion and leek and gently cook cook for 2-3 minutes, until softened but not coloured.
   Add garlic, ginger and spices and cook, stirring, for 30 seconds.
2. Add pumpkin, carrots and stock, bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly then blend with a stick blender until smooth. For a velvety smooth soup, pass through a fine sieve.
3. Stir through coconut milk and reheat gently. Adjust seasonings and add a little more nutmeg if desired.
4. Serve and garnish with selected garnishes.