Spicy Coconut & Pumpkin Soup
By: Justina Elumeze
Published: Thursday, November 24, 2016 - 1:27pm

Ingredients




2 red onions
3 cloves of garlic
2-3 gluten free vegetable stock cubes
3 tablespoons of extra virgin olive oil/nut butter
100g Creamed coconut
1 scotch bonnet pepper
Sprig of fresh thyme
Pinch of chilli flakes
Handful of spring onion, finely chopped
2 cups of freshly puréed pumpkin
Freshly roasted pumpkin seeds, to garnish

Preparation

1 In a pot pour the oil or melt the butter and when hot, add the onions. 2 Allow to cook until soft before adding the garlic and on a medium heat, cook until softened for a few miunutes. 3 Add about 1-2 cups of boiling water to the pot and then add the rest of the ingredients (minus the purée). 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 Add salt and pepper to taste, if necessary, and serve.

About

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!