PUMPKIN GINGER COCONUT SOUP

by The White Chestnut November 1, 2016 0 comment
PUMPKIN GINGER COCONUT SOUP

This pumpkin ginger coconut soup is sweet, creamy, heartwarming and really delicious, perfect to have with some bread. Love the mix of the pumpkin with the spiciness of the ginger, pepper and curry with the sweetness of the coconut, is a really tasty soup.

To me is a must make soup, I always like to have different kinds of soups that I just make in winter depending of what I fancy in each moment, super simple and delicious, I hope you like it!

INGREDIENTS:


a regular medium size pumpkin fruit

2 cups of oat milk

1 tbsp of ginger

1/2 tsp pepper powder

1 tsp turmeric powder

1 tsp curry powder

3 tbsp olive oil

1/2 cup of oat cream

2 tbsp coconut powder

1 tsp Himalayan pink salt

 

 

 


METHOD:


To make this this pumpkin ginger coconut soup, start by cleaning the pumpkin.

Then chop the pumpkin fruit and place it in a large pot with hot water, boil it at medium – high heat for 15 minutes or until the pumpkin is soft.

Whilst the pumpkin is boiling we´ll make the coconut cream. In a blender pour the oat cream, the coconut powder and the Himalayan pink salt, blend the mix until you get a smooth consistency, then reserve the coconut cream in a small jar ready to serve.

Once the pumpkin is soft, remove the skin and the seeds and pour the meat in a blender. Add to the blender the milk, ginger, pepper, turmeric, curry powder and olive oil, blend until you get a smooth consistency. Try the soup and add more spices if you like.

Once the pumpkin ginger soup is ready you can top with some coconut cream, I am sure that you love this pumpkin ginger coconut soup. What is your favorite soup for winter time?

Enjoy! x

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