Fusion Pumpkin Soup With Coconut Milk and Ginger

Submitted by Carls Kitchen

"This pumpkin soup is my latest creation and the result of combining many different traditional pumpkin soup recipes to create a new fusion. My husband loved it so much he has requested I make another batch tomorrow."

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 whole pumpkin (preference for butternut)
• 1 sweet potato
• 1 red onion
• 1 garlic clove
• 1 inch gingerroot
• 1 teaspoon ground cinnamon
• 1 cup low-fat coconut milk
• 1 teaspoon nutmeg
• 1 red chili pepper
• 2 cups chicken stock or 2 cups vegetable stock
• 1 tablespoon olive oil
• salt and pepper

directions

1. Pre-heat oven to 220 degrees celsius.
2. Peel the sweet potato and wrap it in baking paper and then cover in foil so no paper is exposed.
3. Place the sweet potato, garlic clove with skin on, onion with skin on and pumpkin (cut in half) with skin on in a non-stick roasting pan with a drizzle of olive oil.
4. Roast in the oven till all tender. Approximately 45 minutes.
5. Remove from the oven and once cooled remove the skin of the garlic, onion and pumpkin. Also removing foil and baking paper from the sweet potato.
6. Place a drizzle of olive oil and all the roasted ingredients in a saucepan or dutch oven on the stove with medium heat.
7. Add the remaining ingredients to the pot as well - stock, coconut milk, finely chopped ginger and chili and spices.
8. Stir together and watch for 5 minutes.
9. Once combined use a hand stick blender or similar to puree the ingredients.
10. Enjoy!