THAI PUMPKIN & COCONUT SOUP!

31 Jan

Written By Dina Daley

Delicious, spicy and healthy - a winning combination.

Thai Pumpkin & Coconut Soup!

4 tbsp olive or coconut oil

4x small onions or large shallots, roughly chopped

2x red chillies, finely chopped

4xcloves of garlic, finely chopped

4cm root ginger, peeled and finely chopped

1x kilo of fresh pumpkin/butternut squash, deseeded

500 ml vegetable stock

2x cans of coconut milk

1x pack of fresh coriander

Zest and juice of 2x limes

Fresh coriander and finely chopped fresh chili, to serve

Heat the oil gently in the pan and add the onions, chili, garlic, and ginger with a pinch of salt and some freshly ground pepper.

Cook gently for 5 minutes, then add the pumpkin and stock.

Cook for another 10 minutes, then add the coconut milk. It seems like a lot, but you do need both cans!

Simmer for another 15 minutes, then stir in the lime zest and juice.

Add most of the chopped coriander, then, when the vegetables are soft, blitz with a hand blender or liquidise in batches in a food processor.

Check the seasoning and serve with chopped coriander and chili.

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TASTY OVERNIGHT OATS!