Oil-free Pumpkin and Ginger Soup

  • 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
  • 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 saut√©
    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

No added chemicals.