Such a simple recipe from such a pretty cookbook. Perfect for the weather we're experiencing here in Melbourne.
Pumpkin and Coconut Soup
(It's Easier than you Think cookbook)
1/2 butternut pumpkin, peeled, deseeded and chopped to make about 3 cups | 1 onion, peeled and chopped | 2 cloves of garlic | 1 walnut sized piece fresh ginger, peeled and finely chopped or grated | 1/2 cup desiccated coconut | 1 ltr vegetable or chicken stock | 400ml can coconut cream (or coconut milk) | sea salt and freshly ground black pepper to taste
- Place pumpkin, onion, garlic, ginger, coconut and stock in a saucepan.
- Bring to the boil then simmer with the lid on, until the pumpkin is tender (about 3 minutes).
- Puree the soup in batches with the coconut cream in a blender or food processor. Season with salt and pepper.
- If the soup is too thick it can be thinned down with extra coconut cream or milk.
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The coconut and coconut cream added to a simple pumpkin soup is a wonderful addition and, I think a winner.
It seems to add depth to the soup. A rich creaminess that makes the soup feel luxurious and very, very special.