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Spicy Coconut & Pumpkin Soup
Justina Elumeze
4-6 servings
Beginner With Thanksgiving just a few days away it’s the perfect recipe to include in your special day banquet or simply make with your harvest festival leftovers afterwards. This one pot/30 minute recipe is just perfect to eat all year long!
Total Steps
5
Ingredients
13
Tools Needed
1
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http://www.justinaelumeze.comIngredients
- 2 red onions
- 3 cloves garlic
- 2-3 cubes gluten free vegetable stock
- 3 tablespoons extra virgin olive oil or nut butter
- 100 g creamed coconut
- 1 scotch bonnet pepper
- 1 sprig fresh thyme
- 1 pinch chilli flakes
- 1 handful finely chopped spring onion
- 2 cups freshly puréed pumpkin
- freshly roasted pumpkin seeds(optional)
- salt(optional)
- pepper(optional)
Instructions
1
Step 1
In a pot pour the oil or melt the butter and when hot, add the onions.
2
Step 2
Allow to cook until soft before adding the garlic and on a medium heat, cook until softened for a few miunutes.
3
Step 3
Add about 1-2 cups of boiling water to the pot and then add the rest of the ingredients (minus the purée).
4
Step 4
Allow to cook for approximately 20 minutes with the lid on and stirring occasionally before adding the purée and allowing to cook down for a further 5 minutes.
5
Step 5
Add salt and pepper to taste, if necessary, and serve.