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Coconut and Pumpkin Soup

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Simple and Sweet, this is a soup that has been enjoyed by everyone who has tried it (bar one very choosey boy who is yet to be convinced). In fact, most people ask for a second bowl. The coconut and pumpkin blended together to make a wholesome bowl of seasonal goodness.


Ingredients

Pumpkin or Squash – 1 or ½ depending on its size (and the size of your pan). Peeled and chopped into chunks
A selection of seasonal veg e.g. a handful of kale, a couple of carrots, kohl rabi, chard, parsnips – just use what’s available. Peeled, chopped etc.
A tin of coconut milk. Opened!
A few handfuls of red lentils. Rinsed.
Veg stock
Onions or leeks. Chopped.
Garlic if you like. Crushed/chopped.
Oil
Seasoning as required.

Procedure

Heat oil in a large pan
Gently heat onion/leak/garlic for 5 – 10 mins
Add chopped selection of seasonal veg, sauté for approx 5 mins.
Add lentils.
Pour in the tin of coconut.
Add 1 to 2 pints of stock depending on the size of soup.
Bring to the boil for 5 –10 mins. Then cook for approx 30 mins (check the veg with a fork to make sure its cooked).
Eat chunky or blend smooth using a hand held blender (or a bit of both).


 

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