Oil-free Pumpkin and Ginger Soup
INGREDIENTS
- 1 kg pumpkin
- 2 shallots
- 2 medium potatoes
- 75gm ginger
- 1 litre vegetable stock
- 500 millilitres boiling water
- 125 ml coconut milk, plus extra to serve
- A few herbs like chives, mint
- 1 lime
- Coriander to serve
- Salt and pepper to taste
- 2 tbsp Katharos feta cheese
METHOD
- Roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
- Place the pumpkin, shallots, ginger in a large saucepan or oven and sauté
until soft. Roasting will give the soup good flavour - Add the stock, coconut milk
- Season, then bring to the boil and simmer for 40 minutes
- Once cool, blitz in a blender
- Serve with the fresh herbs, lime juice and a splash of coconut milk
- Garnish with Katharos feta cheese & coriander