Pumpkin & Coconut Milk Soup
With the clock going backwards we can say winter is officially coming and there is no hiding the fact the days are getting shorter and colder. I don’t know about you but I never look forward to this season – I love Summer and yearn for longer days and lots of sunlight. But on the plus side it’s a good excuse to snuggle up, light the fire and eat lots of comfort food. It’s a great time to eat soups and this week my beautiful sister has got a yummy pumpkin & coconut recipe for you guys. Oh it just happens to be halloween this week ðŸ˜‰
‘This really is a deliciously creamy, filling and warming soup, perfect for autumn. Pumpkin is low in calories and rich in fibre. It is a great source of vitamin A which aids vision and is fantastic for the skin. It is also rich in other vitamins and minerals like: vitamin E, magnesium and potassium’.
Ingredients (Serves 2):
1/2 kilo of pumpkin peeled, cut into square chunks
3 tablespoons of extra virgin olive oil
1 small onion finely chopped
1 garlic clove finely chopped
1 small chilli finely chopped
1.5 teaspoon of bouillon powder
200ml coconut milk
a handful of chopped coriander
Place the olive oil, onion, garlic, chilli, bouillon powder and the pumpkin in a pan and sautee’. I always steam fry as it is healthier so I add a small amount of water. Sautee’ for 7 minutes then add the water and coconut water and let simmer for for 40 minutes. Once cooked blend using a hand blender, add some salt if you wish. I do not usually add salt since there is sea salt already in the bouillon powder. Serve and add the coriander to garnish and enjoy!
Dania Trapani is a fully qualified nutritional therapist and naturopath. Make sure to follow her blog for her latest recipes and healthy tips.