Pumpkin and Coconut Soup

Name: Pumpkin and Coconut Soup
Ingredients: 2 tablespoons vegetable oil; 1 slice pumpkin approx 8 cm (3 in) wide; 6 shallots or 2 small onions; 6 shallots or 2 small onions; 3 cloves garlic; 1 tin coconut milk; 1½-2 litres (3-4 pints) stock (vegetable or chicken); 1½-2 litres (3-4 pints) stock (vegetable or chicken); salt and pepper; salt and pepper

Preparation info

6-8
Servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

An unusual and delicious combination, mild and fragrant, which I see as a new classic. Pumpkin slices can be found in most Asian food stores, likewise tinned coconut milk. This is one soup which demands to be processed, or liquidized, because the pumpkin flesh remains fibrous even after slow cooking.

Ingredients

2 tablespoons vegetable oil
1 slice pumpkin approx 8 cm

Soup
Vegan
Gluten-free
Low carb

Method

Peel the pumpkin slice, scrape off the seeds (try roasting these in the oven) and cut the pumpkin into smallish cubes. Peel and chop the shallots, onions and garlic.

Heat the oil in a large heavy pan; add first the pumpkin cubes, stirring so they don’t catch, then the chopped onion/shallot, and stir again for a minute or two till they begin to soften, finally the garlic - garlic burns e