#bxllockdown Day 14 – week 2

VEGAN WEEK / RECIPE 2

I kicked off my Vegan week with something Turkish but I felt it wouldn’t be fair if I didn’t share something Australian.

I have to admit, I don’t know if Pumpkin soup is Australian, to begin with, but when I feel homesick I make this soup. I am a big fan of soup in general and I often make big batches.  I have always loved the traditional pumpkin soup but this one is by far my new favourite soup (especially in the winter) The sweetness coming from the pumpkin and the coconut milk, with that slight heat from the ginger and the chili makes it a must-have on a cosy day.  

Coconut milk adds an Asian dimension to the soup that really compliments the flavour.

What you need:

• 1 pumpkin, chopped
• 2 shallots (or 1 onion), chopped
• 1/4 cup grated ginger
• 1-litre vegetable stock
• 1 cup coconut milk
• 1 tbsp olive oil
• 1 tbsp chili powder (or 1/2 if you don’t like spicy food)
• salt & pepper to season
• A handful of coriander for garnish

What you do:

1. Sauté shallots  and grated ginger in olive oil in a large pan cook for about 2-3 mins
2. Add the pumpkin, cook together until pumpkin is soft
3. Add the vegetable stock, coconut milk, and chili,
4. Add the seasoning, bring to the boil,
5. Then simmer gently for 40 minutes.
6. Let it cool for a few minutes and then blend it smooth with a hand-held blender or in a  food processor.

Now it is ready to serve with a few coriander leaves or mint if you prefer.

Enjoy!

Calories: Total 724 — Per Serving 181