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Pumpkin & Coconut Soup

Serves 4 3 T peanut oil 4 sprigs fresh thyme 2 garlic cloves, coarsely chopped 1 red chili, seeded and coursely chopped 1 t. cumin seeds 2 c pumpkin puree 1 T brown sugar 1 1/2 c vegetable stock 14 oz can coconut milk 1-2 T lemon or lime juice salt & pepper to taste Coursely chopped cilantro to garnish Steps: Heat the oil in a large sauce pan or dutch oven. Strip the thyme leaves from the sprigs & add to the oil with the garlic, chili & cumin seeds. Saute gently for two minutes. Add the pumpkin, sugar, stock and cocunut milk. Bring to a boil. Recuce heat, cover and simmer for ten minutes. Add the lemon or lime juice. Season to taste with salt and pepper then serve garnished with the chopped cilantro.