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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Unique twist to traditional pumpkin soup. My mum made this recipe and I loved it so I have decided to post it. Ingredients:
1 large onion, chopped |
2 teaspoons curry powder |
2 tablespoons oil |
280 g coconut milk |
5 cups water |
2 large chicken stock cubes |
1 kg pumpkin, chopped |
1/4 cup chopped coriander |
1/3 cup unsalted peanuts |
salt and pepper |
sour cream (to garnish) |
chives (to garnish) |
Directions:
1. Fry up onion and curry powder in oil.
2. Add coconut milk, water, stock cubes and pumpkin.
3. Bring to boil and cook until pumpkin soft.
4. Add coriander and peanuts.
5. Blend using handheld or electric blender.
6. Add salt and pepper to taste.
7. Garnish with sour cream and chives.
8. Serve with bread still hot from the oven.
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