Food

NICE ‘N SPICY PUMPKIN SOUP WITH COCONUT MILK

Date: 14 Sep 2017 Author: Jacqui Categories: Food, Starters & Soups Comments

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I make nearly all my soups in the soup maker.  It is the greatest gadget ever really.  In under 30 minutes you have a delicious soup, whizzed smooth or else left chunky, however you prefer it.  You can still make any of my soups by literally throwing all the ingredients in a pot with stock and cook until veggies are soft.  Then just whizz everything in your blender or even better, use a hand held one.  There is no need to saute anything, less oil and soups still turn out sooo good!

Ingredients

  • 500gr pumpkin, diced
  • 1 large potato, diced
  • 1 large carrot, diced
  • 1 celery stick, diced
  • 1 white onion, diced
  • 1 tsp ground turmeric
  • 1 tsp minced ginger
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp hot madras curry (you can use mild)
  • Gluten Free vegetable stock
  • 1/2 cup coconut milk
  • Salt and freshly ground pepper
  • Snipped Chives to garnish
  • Yogurt or Cream to swirl, optional

Method

If you are making this in a soup maker, just place all ingredients except for the coconut milk, in the jug and make sure the stock is up to the level indicated.  Follow your soupmaker’s instructions.  When it is ready, add the coconut milk and blend again.

If you do not have a soup maker, just place all the ingredients in a large pot, add stock till just above the vegetables and bring to the boil.  Lower slightly the heat and leave to cook until the vegetables are soft.  Blend together with the coconut milk.  Add more vegetable stock if too thick and blend again.

Serve with a swirl of cream and snipped chives if desired.