Pumpkin & Coconut Soup
Inspired by Indian Accent’s old Amuse Bouche, this pumpkin and coconut soup has a predominant Indian flavor and is filling without loading up on calories. A winter evening hit, I serve this with some fresh chèvre & dill on tostadas.
Ingredients:
- 1/2 Red Pumpkin, roughly diced
- 1 onion, finely sliced
- 1/2 stalk celery, diced
- 1 pod garlic, crushed
- 1 bay leaf
- 1 stick cinnamon
- 200 ml coconut milk/15g coconut milk powder dissolved in water
- salt
- white pepper
- garam masala
- olive oil
Method:
- In a heavy bottomed pan, heat the oil and sauté the crushed garlic.
- Once the garlic is cooking out, add the onions, celery, bay leaf & cinnamon stick.
- Add the pumpkin and sauté till all the veggies are cooked out.
- Add the coconut milk, salt, and white pepper. Bring to a boil.
- Remove the cinnamon and bay leaf and give it a whirl in the Nutribullet.
- Serve piping hot with a pinch of Garam masala as finition.