Food, Uncategorised

Pumpkin & Coconut Milk Soup

27th October 2014

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 ๐Ÿ˜‰

‘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
500ml water
200ml coconut milk
a handful of chopped coriander
Himalayan salt

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.

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