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Organic Pumpkin and Coconut Cream Soup

Bannie Williams makes this organic pumpkin soup every week or two to pull out for an easy, nutritious and vegetarian meal.

Makes 4 large bowls

INGREDIENTS 
1-1.5kg of organic pumpkin (I use kent)
1L vegetable stock
1 medium sized leek
1tsp red curry paste
Coriander to garnish
Olive oil for frying
200ml organic coconut cream

METHOD 
1 Cut the skin off the pumpkin and chop into even sized chunks. Then, wash and chop the leak into small rings. Set aside.
2 In a large pot, bring the olive oil to a medium heat and saute the leeks until soft. Then add the curry paste. Allow the leeks to cook in the paste for a minute or two before adding all of the stock. Allow the stock to bubble for around 30 seconds and then add all of the pumpkin. Bring to the boil. Once boiling, turn down to a gentle simmer and allow to cook for around 20minutes until the pumpkin is tender and breaking apart. Take off the heat and allow to cool for a few minutes.
3 Using your preferred method of food processor (I use the handheld) blitz the contents of the pot until a silky smooth soup is formed. Then, add the coconut cream and stir well.
4 Season according to taste and serve with fresh coriander.

 

Written by Bannie Williams

Bannie Williams is a Nutritionist, former model and the founder of The Healthy Ingredient- a holistic nutritional consultancy based in Melbourne.

Having since completed Nutrition and Food Sciences at University, Bannie is a powerhouse in the world of Nutrition. From nutrition writing, to health food recipe development, Bannie is all about holistic living.

Bannie is the resident nutritionist for a number of publications including The Carousel and Cleo magazine. Bannie also practices as an Associate Nutritionist through her Melbourne based consultancy.
All recipes and images posted on The Healthy Ingredient are Bannie’s delicious, clean creations all individually designed to have a superior nutritional profile.

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