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, peeled and descended
2 sticks of celery
2 small leeks
1 large onion
2 medium potatoes
1 liter vegetable stock
1/2 tablespoon oil
1 teaspoon dried coriander seeds
1 can of light coconut milk
Seasoning of salt and pepper if desired


Roughly chop the pumpkin, celery, leeks and onions and sweat them in a large pan with half a spoon of oil.

Add the coriander.

Stir and add the chopped 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 at home.

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

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