Creamy Coconut Pumpkin Soup
There’s nothing better than digging into a thick bowl of creamy soup! This coconut and pumpkin combo is the ultimate winter warmer.
SO cozy!
This recipe is in collaboration with Solidteknics
featuring their Non Toxic non-nickel Stainless Steel
4.5L Saucepan + 27cm Skillet Lid Set
Servings: 2
Ingredients
Extra Virgin Olive Oil, drizzled
1 Leek, sliced
1 stalk Lemongrass
2 Garlic Cloves, minced
2 ½ cups Bone Broth or Vegetable Stock
½ cup Red Lentils
4 cups Pumpkin, cubed
1 Zucchini, diced
½ tsp Cumin
¼ tsp Ground Coriander
Salt & Pepper, to taste
1 x 400ml can Coconut Cream
Serve with
Parsley
Toasted Coconut Flakes & Shredded Coconut (use the lid to toast)
Red Chilli Flakes
Sourdough/Bread
Method
1. Heat saucepan and drizzle with oil.
2. Add leek, lemongrass and garlic to pan and cook until softened.
3. Add bone broth, red lentils, pumpkin, zucchini, cumin, coriander, salt and pepper. Bring to a boil, then reduce to a simmer, continue to cook for 15 minutes or until pumpkin has softened.
4. Stir through coconut cream and cook for a further two minutes.
5. Use a hand blender to blitz soup to a smooth consistency.
6. Serve with parsley, coconut flakes, shredded coconut, chilli flake and bread.