Pumpkin and Coconut Soup
pumpkin soup with coconut milk

Ingredients (makes 3-4 portions)

  • 15g ginger
  • 15g garlic
  • chilli (optional)
  • 100g onion
  • fresh coriander
  • 80g olive oil
  • 3-5g curry powder
  • cumin or ground coriander
  • 300g carrot
  • 400g pumpkin
  • 100g celery
  • 400g coconut milk
  • 100 water
  • salt to taste

Method

  1. Finely chop ginger, garlic, chilli (keep some for garnish), onion and coriander stalks.
  2. In a pan heat up some olive oil and on medium heat saute the above ingredients during 5-7 minutes. Add spices and saute for a few more minutes.
  3. Add roughly chopped carrots, pumpkin and celery. Cover with a lid and cook on medium heat for 5 min. Then add coconut milk. Don’t forget to rinse a tin with some water, adding that to a pan.
  4. Cover with lid and cook for about 10-15 min, or until vegetables are soft.
  5. Blend and pass soup with fine chinois for extra smooth results. Season with salt. Serve and garnish with some coriander leaves and sliced chillies. Enjoy!

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Welcome to my chefs blog!
Chef

Hi! I am Ilya, a professional chef with 22 years of experience working in London and Barcelona. Here I will share with you some of my favourite recipes and also some tips and tricks of the chef’s trade.

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