
Prep time:
Cook time:
Serves: 4
(2 Votes)Ingredients
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1 tin coconut milk
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1 large pumpkin
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2 cloves garlic
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1 handful coriander leaves
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1 red chilli
Method
- Cut up pumpkin into manageable chunks. Scoop out seeds and peel off skin
- Chop flesh into small chunks. Boil in water until soft.
- Put chilli, garlic, most of the coriander, salt and pepper into whizzer and blend.
- When pumpkin is soft drain, saving water. Put pumpkin into whizzer with chill mix and blend.
- Put mixture back into saucepan, add the coconut milk and simmer. If it is too thick add some of the coking water.
- Serve in large bowls with some chopped coriander as garnish.
- Eat with fresh crusty bread.
Handy Hint
Add more or less chilli and coriander depending on taste.
Additional Information
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Can Freeze
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Make Ahead
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Kids can help
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Soup
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Winter
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Autumn
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Halloween
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Main Course
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Starter
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Low fat
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Vegetarian
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Gluten Free
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Dairy Free
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Nut Free
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Egg Free
Your comments
ellywell 02/11/10 18:51
My daughter and I loved this. Sweet and creamy. I used creamed coconut and cumin instead of chilli. Yum
DevilishDisasterArea 17/10/08 09:55
if i can make this edible anyone can. yumola.
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