Coconut & Curry Pumpkin Creme Soup
Print RecipeIngredients
- 400 ml coconut milk
- 1 kg of pumpkin
- 1 potato
- 1 onion
- a handful of fresh coriander
- a pinch of black sesame seeds
- 150-200 ml of water
- 4 table spoons of olive oil
- 1 tea spoon of sea salt
- 1 tea spoon of curry powder or a small bite of green curry paste
- 1/4 of a tea spoon of garlic powder
- half a tea spoon of turmeric
Instructions
1
Peel the pumpkin and potato and cut them into small dices
2
Chop finely the onion
3
Sweat the onion in a pot with the olive oil
4
When the onion is translucent add the pumpkin, the potato and the water
5
Cook for 10 minutes and add the salt, the spices, mixing well
6
Turn off the heat and add the coconut milk and whiz all with a food processor until you get a smooth texture
7
Serve with a sprinkle of sesame and chopped coriander
