This soup is incredibly creamy, it can be made with onion in the mix or some curry paste too.
Approximate cost is $5 and I got 7 serves.
Ingredients
2kg of chopped pumpkin ( I used a whole Japanese pumpkin)
100gm grated ginger
1-1/2 tsp chilli flakes (depends on your flavour preference)
1 stock cube (I used Massel chicken)
1 can coconut milk
Glug of rice bran oil
Salt and Pepper to taste
100gm grated ginger
1-1/2 tsp chilli flakes (depends on your flavour preference)
1 stock cube (I used Massel chicken)
1 can coconut milk
Glug of rice bran oil
Salt and Pepper to taste
Step 1
Heat rice bran oil on a medium heat, add onion and cook for one minute then add pumpkin - cook until soft add a little water if required.
Heat rice bran oil on a medium heat, add onion and cook for one minute then add pumpkin - cook until soft add a little water if required.
Step 2
Add chili, coconut milk and stock cube, then make sure there is enough water to almost cover the pumpkin.
Add chili, coconut milk and stock cube, then make sure there is enough water to almost cover the pumpkin.
Step 3
Put on a very low heat and simmer gently for 40-60 minutes (until the pumpkin is very soft) then either mash or blend till smooth, add your salt and pepper then serve.
Put on a very low heat and simmer gently for 40-60 minutes (until the pumpkin is very soft) then either mash or blend till smooth, add your salt and pepper then serve.
Or like in my case portion out for work lunches to be served with a slice of toast and avocado.
