Pumpkin And Coconut Soup

Simple pumpkin soup is such a classic Australian comfort food. In this recipe, garlic, ginger and asafetida help to energetically warm the coconut milk making it more valuable for new mums.

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Preparation time 10 minutes

Cooking time 25 minutes

Serves 2—3


Ingredients

2 tablespoons ghee

4 cloves garlic, peeled and finely chopped

chunk fresh ginger, peeled and finely chopped

600 grams chopped pumpkin

3 cups water

1 cup coconut milk

pinch asafetida

1 teaspoon Himalayan rock salt

small bunch coriander leaves, to taste

Method

  • Heat ghee in a large saucepan over a medium heat. Gently fry garlic and ginger in ghee until soft
  • Add pumpkin, water, coconut milk, asafetida and salt and bring to boil
  • Reduce heat and simmer, stirring occasionally for 15 minutes.
  • Add coriander leaves and turn off the heat. Puree with a stick blender until creamy and serve.

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