African Vegetable Soup With Coconut Milk and Pumpkin

Sounds Tasty, doesn't it?

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 1  large onion
• 175  g turnips, peeled and cubed
• 175  g sweet potatoes, peeled and cubed
• 175  g pumpkin, peeled and cubed
• 1  teaspoon marjoram
• 1 1⁄2 teaspoons ground ginger
• 1 1⁄2 teaspoons cinnamon
•  salt and pepper
• 1  tablespoon  chopped spring onion
• 1 1⁄4 liters  vegetable stock
• 2  tablespoons  sliced almonds
• 1 -2  fresh chili pepper, de-seeded and chopped
• 1  teaspoon  unrefined sugar
• 115  g  creamed coconut

Directions

1. In a large saucepan heat the oil, add the onion and cook it gently for 4-5 minutes. Add the cubed vegetables and toss them over a medium heat for a further 5-6 minutes. Add the marjoram, ginger, cinnamon, salt and pepper and cook together over a low heat for 10 minutes stirring frequently.
2. Add the spring onion, stock, flaked almonds, chilli and sugar and simmer gently for 10-15 minutes until the vegetables are just tender. Check the seasoning. Grate the creamed coconut into the soup and stir well. Garnish with chopped coriander or parsley and serve.