Friday, November 2, 2012

Pumpkin soup with coconut milk

October (Samhain) has passed and there are still reasons in being involved with pumpkin. Pumpkin has a natural sweetness when cooked and can be enjoyed stewed, steamed, baked or boiled. As mentioned in my previous blog post, pumpkin is a rich source of cartenoids.

Here I share with you a recipe for pumpkin soup
Serves 3-4

1/4 pumpkin, skin removed and cut into medium sized chunks
1 litre filtered water
salt and pepper
100mls coconut milk (Ayam brand)
2 cubes organic chicken/vegetable stock

In a large pot, bring water and pumpkin to boil. Add stock cubes and stir occasionally. After boiling for 30mins, bring soup to a simmer for 20 mins. Add a pinch of salt and pepper. Turn off stove fire. Scoop soup into a blender and add coconut milk. Blend at high speed. Pour soup into bowls and serve. Enjoy!

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