Jamie Magazine
By Andy Harris
Pumpkin & ginger soup
1 hr
Not Too Tricky
serves 4
Recipe From
Ingredients
1kg pumpkin
2 shallots
75g ginger
a few sprigs of fresh herbs, such as chives, mint
extra virgin olive oil
1 litre organic vegetable stock
125ml reduced fat coconut milk, plus extra to serve
½ tablespoon chilli powder
1 lime
Method
- Deseed and 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 and some oil in a large saucepan and sauté until soft.
- Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
- Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.
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