http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

Super creamy and deliciously nourishing, this pumpkin soup with coconut milk is the ultimate warmer for cold rainy days. The warmth of fresh ginger adds a lovely kick to the soup. If you like, serve the soup with some roasted poultry leftover, a sprinkle of coconut flakes, pomegranate seeds and fresh herbs. It's also very easy to veganize the soup by using vegetable stock and leaving out the meat.

1 tbsp Coconut oil
1 Large shallot, coarsely chopped
30 g Fresh ginger, peeled, coarsely chopped
1.5 kg Hokkaido or other squash, deseeded, chopped
400 ml Coconut milk
400 ml Chicken broth or water 1 Lime, juiced
Salt and pepper
300 g Roasted duck breast, sliced
Parsley for garnishing
Desiccated coconut flakes for garnishing
Pomegranate seeds for garnishing

Heat oil in a large, heavy-based saucepan over medium heat. Add chopped shallot and ginger and cook, stirring, for 2 minutes until fragrant. Add pumpkin, coconut milk, chicken broth or water and bring to the boil. Reduce heat to medium-low and simmer, covered, for 20 minutes or until pumpkin is soft.
Remove saucepan from heat and set aside to cool for 10 minutes. Using an immersion blender to puree the soup until smooth. Add in lime juice and season with salt and pepper.
Ladle soup into bowls and garnish with roasted duck breast slices, chopped par...