Roast Pumpkin & Coconut Soup

Method

  • 1 Preheat fan-forced oven to 200 degrees.
  • 2 In a large bowl add chopped pumpkin and add a tablespoon of coconut oil and salt. Use your hands to coat the pumpkin well.
  • 3 Place pumpkin on a baking tray, making the pumpkin is evenly spread apart. Bake until pumpkin starts to turn a light golden colour and is soft. Depending on the size of chopped pumpkin, cooking time can range from 30 to 40 minutes. Set aside.
  • 4 Heat 1 Tablespoon of coconut oil in a large saucepan until hot. Add onions and cook until softened stirring occasionally. Add garlic, ginger, cumin and coriander, mix together and cook for a further 2 minutes.
  • 5 Add pumpkin and vegetable stock and bring to the boil. Simmer for 20 minutes. Next add the coconut milk and stir well. Remove from heat and use a hand held blender (bamix) to blend the soup to a thick, smooth consistency. Add extra vegetable stock if you want a thinner consistency.
  • 6 Pour soup into serving bowls. Season with salt, drizzle with coconut milk and garnish with coriander leaves.

Recipe Options

Low FODMAP

conviene investire sulle opzioni binarie Swap garlic for garlic infused olive oil; swap onion for green part spring onion; use any pumpkin except butternut.

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