Pumpkin soup
Warm and filling during winter.
Difficulty Level: easy
0 Prep
0 Cook
0 Total
0 Serving
Ingredients
- 1 onion
- 2 cloves garlic
- Butter
- Flesh of a small pumpkin (can be substituted with butternut squash or similar)
- 2 Birds eye chillis (red/green chillis or powder can also be used)
- Cumin
- 1 litre chicken stock
- 1 tin coconut milk
- Salt+pepper
Instructions
1. Chop up onion and garlic and fry gently in butter until lightly browned.
2. Add pumpkin and chillis, cook for about 5 minutes.
3. Add cumin and cook for another 5 minutes.
4. Add chicken stock, bring to the boil then leave to simmer for about 15 minutes.
5. Add cocount milk and simmer until pumpkin is soft.
6. Season and blend with a blender/food processor/some such device.
7. Serve.
Explore More:Recipes