Ingredients
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1 kg Pumpkin
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2 Shallots
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75 g Ginger
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2 tablespoons Olive Oil
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4 cups Vegetable Broth
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125 ml Coconut Milk
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1/2 tablespoon Chili Powder
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1 Lime
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1/2 teaspoon Black Pepper
Directions
Steps
|
1
Done
|
Peel and chop the shallots, then deseed and roughly chop the pumpkin. Finally, peel and finely grate the ginger. |
|
2
Done
|
In a big skillet, sauté the pumpkin, shallots, ginger, and little oil until tender. Add the stock, coconut milk, and chili powder. Season, then bring to a boil and simmer for 40 minutes. |
|
3
Done
|
Using a blender, puree the soup. Serve with the fresh herbs, lime juice and a splash of coconut milk. |
