It is the time of the year again for pumpkins..especially home made pumpkin soup.
Pumpkins are a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E. It is also incredible rich in in dietary fibre, and is low GL (glycemic load), bonus.
The spices in this soup such as ginger and coconut add antimicrobial benefits, perfect for the autumn season, and chilli just to nicely warm you up.
Thai Pumpkin Soup (serves 4)
- 1 tbsp coconut oil 1 onion, chopped
- 2 teaspoons of ginger, grated
- 1kg of pumpkin or squash, peeled, chopped into a chunks
- 400ml tin of coconut milk 1 red chilli, whole, pierced
- 1 cup of vegetable stock if needed
1. Heat the coconut oil in a pan, add the onion, ginger and red chilli and cook for about 2 minutes.
2. Add the pumpkin and cook for another 5 minutes, mixing well.
3. Add the coconut milk and cook for another 15-20 minutes until the pumpkin is soft.
4. Add salt if needed.
5. Discharge of the chilli or leave in if you like soup to be hot.
6. Whizz up the the soup in a blender, adding a little bit of stock if too thick.
7. Serve with a pesto made of coriander, lemon juice and zest and garlic on the top.
Tags: antimacrobial, antioxidants, autumn food, chilli, coconut, low GL, pumpkin