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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Pumpkin and Coconut Soup

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.


Looking for more nourishing, traditional recipes ideal for new mums please check out my book Nourishing Newborn Mothers - Ayurvedic recipes to heal your mind, body and soul after childbirth. Buy it now or click here for more info.


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Ayurvedic Vegetarian Recipes To Heal Your Mind, Body And Soul After Childbirth

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