COCONUT & GINGER PUMPKIN SOUP

This comforting and delicious soup will warm you from the inside out. Sweet, ripe pumpkin blends perfectly with rich coconut milk, while fresh ginger gives a spicy and aromatic kick. Sprinkle with our coconut salt to finish.

Ingredients:

1kg pumpkin

2 cups vegetable stock

1 cup coconut milk

1 onion, finely diced

2 cloves garlic, minced

60g fresh ginger, minced

1 tsp ground cumin

1 tsp ground coriander

2 tbsp olive oil

Pepper to taste

AFR Japanese coconut salt

Method:

Preheat oven to 180°C and line a large tray with baking paper. Peel and remove the seeds from the pumpkin, then chop into equal chunks and place on a baking tray.

Drizzle pumpkin with olive oil and cumin and roast in the oven for roughly 45 minutes, until soft and caramelised around the edges.

In a large pot, fry onion and garlic gently in olive oil on a low heat, until soft, then add ginger and spices and cook for a further minute.

Add stock, coconut milk, and cooked pumpkin to the pot, and simmer for 5 minutes. Blend together until smooth, then season with coconut salt and serve.