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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My niece brought this recipe to me, she had learnt it at school. I do have to say it has become my favorite pumpkin soup recipe though, as it is both creamy and incredibly tasty. Ingredients:
3 tablespoons oil |
1 large onion |
1 kg butternut pumpkin |
4 cups chicken stock |
2 teaspoons curry powder |
1 cup coconut cream |
4 tablespoons chopped coriander (optional) |
Directions:
1. Place oil in saucepan and sauté onions. Add chopped pumpkin, stock and curry. Cook until pumpkin is soft. Blend until smooth. Add coconut cream and stir until combined and re-heated. Top with chopped coriander to serve.
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