Note: This pumpkin soup ticks all the boxes! Its rich, creamy and ultimately satisfying. The rosemary & thyme combine to create a unique flavor, which you may have never experienced before.
Ingredients
Soup Base
- 1⁄2 kg red pumpkin, with peel
- 3 cups coconut milk
- 2 tablespoons fresh thyme or 2 teaspoons dry thyme
- 1 stem fresh rosemary or 1⁄2 teaspoon dry rosemary
- 1 tablespoon rock salt
Toppings
- 12 tablespoons pumpkin seeds
- 1⁄2 red bell pepper, cut into strips
- 1⁄4 small coconut, cut into strips
Pre-preparation
Prepare coconut milk.
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.
Tip: Do not re-heat the soup because we should never cook coconut or coconut milk on the stove.
Tip: 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 versions.
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