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PUMPKIN SOUP

barley bowl photo

INGREDIENTS

SERVES 2, MAKES 1200 ml

Soup Base

  • ½ kg red pumpkin, with peel
  • 3 cups coconut milk
  • 2 tablespoons fresh thyme or 2 teaspoons dry thyme
  • 1 stem fresh rosemary or ½ teaspoon dry rosemary
  • 1 tablespoon rock salt
  • ½ small green chili, chopped

Toppings

  • 2 tablespoons pumpkin seeds
  • ½ red bell pepper, cut into strips
  • ¼ small coconut, cut into strips

PRE-PREPARATION:-

Prepare coconut milk.

barley bowl Photo2

METHOD:-

  • Chop the pumpkin into chunks. Do not take the peel off. Add it to a steamer and let it steam for about 20 minutes, until soft.
  • Once the pumpkin has cooled, place it in a blender, along with the coconut milk, thyme, rosemary, salt and chili. Blend until smooth.
  • Pour the soup into bowls, add the toppings from above and serve.

Tips

  • Do not re-heat the soup because we should   never cook coconut or coconut milk on the stove.
  • Make sure you add rosemary and thyme to this soup, since they carry all the flavor. In case fresh is not available, use their dried