About the Recipe
A light summer lunch or dreamy winter warmer, this one's a year round go to that's ready in less than an hour!
1 kilogram pumpkin
2 small white onions, diced
6 cloves of garlic, peeled and diced
50 grams ginger, peeled and chopped
2 tins (400ml) coconut milk
2 tsp salt
Pinch of black pepper
Small bunch of corriander, chopped
Cut the pumpkin in half, discarding the stringy insides.
Cut off the hard outer skin and slice the pumpkin meat into chunks.
In a soup pot, sauté the onion and garlic in olive oil until aromatic. Add 500 ml water, pumpkin, ginger, coconut milk, salt and pepper. Simmer until the pumpkin is soft.
Blend all ingredients until smooth. Adjust seasoning as necessary.
To serve, sprinkle with chopped coriander.