Pumpkin and Coconut Soup
A community recipe by Toxteth_O_GradyNot tested or verified by Nigella.com
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In a heavy pan, combine pumpkin, stock, ginger and lemongrass. Bring to the boil, cover and simmer til pumpkin is very tender. Add scallions and cook for a further 6ish minutes. Whizz up in food processor with half the coconut milk. Return to the pan and add a further 1/4 can of the coconut milk. Season well and heat through. Add the juice of the lime once the heat is off and serve with a swirl of the remaining coconut milk and the grated zest of the lime.
Introduction
This is a delicious and warming autumn soup - perfect for the cold nights! And a good way of using up all the insides of your halloween pumpkins!!
Ingredients
Serves: 4-6 I reckon
- 6 cups pumpkin (peeled and cubed)
- 2 cups vegetable broth
- fresh gingerroot (a decent sized chunk)
- 2 sticks fresh, chopped lemongrass (I process them as they can be a bit woody)
- 2 chopped scallions
- 1 can coconut milk
- 1 lime
Method
Pumpkin and Coconut Soup is a community recipe submitted by Toxteth_O_Grady and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
I have sometimes blitzed up a couple of red chillies along with the lemongrass to give it a bit of a kick...also delicious!!
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