Quick Pumpkin and Coconut Soup (Gluten Free)

‘Simply scoop out the flesh in mini pumpkins, steam the shell and use it as a bowl.  A filling meal, the flesh soaks the flavors in the soup and can be scooped out and eaten.’

For 4 portions, you will need:

800g pumpkin
2 sweet potato
2 celery leaves
1 litre water
1 stock pot or stock cube
200ml coconut milk
1 onion
1 garlic clove
1 tablespoon sunflower oil

Salt and pepper
Roughly chop the pumpkin, celery, and onions and sweat them in a large pan with half a tablespoon of oil.

Add the coriander.

Stir and add the chopped sweet potatoes. Cook and stir, then add the vegetable stock. Leave to simmer on medium heat for 30 minutes until the vegetables soften. Stir in the coconut milk and remove from heat.

Blend the soup until it has a smooth consistency. Add a knob of butter if you wish. I left this out when I made it on tv.

Garnish with fresh chives and cream if desired and serve with toasted bread batons.

3 responses to “Quick Pumpkin and Coconut Soup (Gluten Free)”

  1. […] And have a look at Reuben’s Gluten Free Pumpkin and Coconut Soup […]

  2. […] about Andrew Farrugia , one of the world’s best chocolatiers today and about my friend Reuben Grixti who I believe is one of the best role models for the younger generation. We go over to the United […]

%d bloggers like this: