Thai-inspired Pumpkin Soup. 1 whole Jap pumpkin 1 can of coconut cream 1 large sweet potato 2 potatoes 2 carrots 2 cloves of garlic 1 onion (sautéed for those that prefer). 1.5 teaspoons ginger 1. 5 teaspoons cummin 2 teaspoons of coriander 3/4 litre of stock (any is fine). Chop vegetables and place rest of ingredients in slow cooker except for the coconut cream. Cook for 5-6 hours. For the last 30 minutes remove some of the stock and add coconut cream. Use a stick blender to purée. Add some of the stock if required to reach desired consistency. Serve with crusty bread...
Posted on: Mon, 30 Jun 2014 09:09:53 +0000
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