Ingredients
- 1 tablespoon curry powder.
- 1 kg pumpkin, peeled and cubed.
- 1 large sweet potato, peeled and cubed.
- 1 l hot water.
- 2 cups Coconut milk.
- 1 pinch of salt.
- toasted sourdough bread, yoghurt and pepitas, to serve.
- 1 tablespoon coconut oil.
- 1 brown onion, finely chopped.
Directions
- 1. Heat oil in a large heavy based saucepan. Add onion and cook for 5 minutes or until softened. Add curry powder. Cook for a further 2 minutes, stirring continuously.
2. Add pumpkin and sweet potato, stirring to coat in curry powder. Pour in water and bring to the boil. Reduce heat and simmer for 30 minutes, or until vegetables are tender.
3. Stir through Coco Quench and cook for a further 5-10 minutes.
4. Remove from heat and blend until smooth. A stick blender is great for this.
5. Season to taste with salt and pepper.
6. Serve hot with a piece of toasted sourdough, a dollop of yoghurt and a sprinkle of pepitas.
This is a classic pumpkin soup with a coconut twist. Served with tasted sourdough, it is the perfect lunch time meal.
Ingredients
- 1 tablespoon curry powder.
- 1 kg pumpkin, peeled and cubed.
- 1 large sweet potato, peeled and cubed.
- 1 l hot water.
- 2 cups Coconut milk.
- 1 pinch of salt.
- toasted sourdough bread, yoghurt and pepitas, to serve.
- 1 tablespoon coconut oil.
- 1 brown onion, finely chopped.
Directions
- 1. Heat oil in a large heavy based saucepan. Add onion and cook for 5 minutes or until softened. Add curry powder. Cook for a further 2 minutes, stirring continuously.
2. Add pumpkin and sweet potato, stirring to coat in curry powder. Pour in water and bring to the boil. Reduce heat and simmer for 30 minutes, or until vegetables are tender.
3. Stir through Coco Quench and cook for a further 5-10 minutes.
4. Remove from heat and blend until smooth. A stick blender is great for this.
5. Season to taste with salt and pepper.
6. Serve hot with a piece of toasted sourdough, a dollop of yoghurt and a sprinkle of pepitas.