Ingredients:
- again, i am not good in measuring when i cook, but it will be clear when you read along..
- vegetable stock (i take hot water with stockcubes)
Directions:
- Dice all the ingredients into chunks.
- The garlic, chilli and ginger into thin slices.
- Saute the ginger and garlic in some butter, add the chopped chilli.
- Glaze the onions in this, then add all the pumpkin.
- Stir it round to glaze with the butter, fry for 5 minutes while stirring constantly.
- Add the veg stock till the pan is half covered, so the veg are half covered in the stock.
- Leave to boil for 40 min or untill all the pumpkin is soft.
- Liquidize everything.
- Add a good bit of coconutmilk till you get the thickness you like.
- Add the freshly chopped coriander.
- You can liqiduize the soup again or leave the coriander like this.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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