This is a quick and easy soup recipe, cause my cooking skills are Basic, As a result, though, you’ll be hard pushed to get this wrong. I love the combination of flavours, the creaminess the coconut milk gives it and the wee kick from the pepper.
Pumpkin, Carrot, and Coconut Soup
- Pumpkin (2lbs)
- Carrots (2lbs)
- Oinions (1 medium)
- Coconut milk (1 can)
- Black pepper (1 teaspoon)
- Tumeric (1 teaspoon)
- Ginger (1 teaspoon)
- Cayenne pepper (according to your tastebubs!)
- Thyme (as much as you want to spend on it!)
- Salt (optional)
- Garlic (optional)
Preparation time: 10 Minutes
Cooking time: 40 Minutes
Chop the onions, pumpkin and carrots.
Sauté the onions in oil, Add your spices; black pepper, ginger, turmeric, and cayenne pepper. If you’re using garlic this is the time to add it. Let the onions turn ever so slightly brown then add the pumpkin and carrots.
Pour water in until it is just below the vegetables. Tie up the bundle of thyme with a thread and throw it in. Add more black pepper, and salt if you wish. Cover the pot and leave to simmer on a lowish heat for about 20 mins.
Add coconut milk and let simmer for another 10 minutes, or until the vegetables have softened. The amount of coconut milk depends on how thick or thin you wish your soup to be. I used 1 can of coconut milk for 2lbs of pumkin and 2lbs of carrots
Remove the thyme bundle. Blend the soup to the consistency you desire and voila, soup of the day!
This can keep in the fridge for about a week. Souper douper.