Fusion Pumpkin Soup With Coconut Milk And Ginger

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 whole pumpkin (preference for butternut)
• 1 sweet potato
• 1 red onion
• 1 garlic clove
• 1 inch gingerroot
• 1 teaspoon ground cinnamon
• 1 cup low-fat coconut milk
• 1 teaspoon nutmeg
• 1 red chili pepper
• 2 cups chicken stock or 2 cups vegetable stock
• 1 tablespoon olive oil
• salt and pepper

Recipe

• 1 pre-heat oven to 220 degrees celsius.
• 2 peel the sweet potato and wrap it in baking paper and then cover in foil so no paper is exposed.
• 3 place the sweet potato, garlic clove with skin on, onion with skin on and pumpkin (cut in half) with skin on in a non-stick roasting pan with a drizzle of olive oil.
• 4 roast in the oven till all tender. approximately 45 minutes.
• 5 remove from the oven and once cooled remove the skin of the garlic, onion and pumpkin. also removing foil and baking paper from the sweet potato.
• 6 place a drizzle of olive oil and all the roasted ingredients in a saucepan or dutch oven on the stove with medium heat.
• 7 add the remaining ingredients to the pot as well - stock, coconut milk, finely chopped ginger and chili and spices.
• 8 stir together and watch for 5 minutes.
• 9 once combined use a hand stick blender or similar to puree the ingredients.
• 10 enjoy!