Ingredients
– 600 ml pumpkin, diced
– 1 can (400 ml) coconut milk
– 500 ml vegetable broth
– 1 onion, diced
– 2 garlic cloves, minced
– 1 tablespoon ginger, minced
– 2 tablespoons curry powder
– 1 tablespoon olive oil
– Salt to taste
– Pepper to taste
Method
1. Heat olive oil in a large pot over medium heat.
2. Add the diced onion, cooking until it becomes soft.
3. Mix in garlic, ginger, and curry powder. Stir for a couple of minutes.
4. Add diced pumpkin, vegetable broth, and coconut milk. Bring the mix to a boil.
5. Reduce the heat and let simmer for about 20 minutes until pumpkin is tender. Blend the soup until smooth and season with salt and pepper.
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