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pumpkin, kale and coconut soup
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Pumpkin Kale & Coconut Soup
Prep Time
10 mins
Cook Time
13 mins
Total Time
23 mins
 
A perfect seasonal Autumn soup recipe.
Course: Lunch, Main Course, Starter, Vegetarian
Cuisine: British
Keyword: coconut soup
Servings: 4
Author: Laura Scott
Ingredients
  • 1 Small pumpkin peeled, de-seeded and chopped into medium chunks,
  • 1/2 Bag of kale 100g approx washed and any chunky stalks removed,
  • 1 Red chilli chopped
  • 1 Small knob of ginger peeled and chopped
  • 1 Clove of garlic peeled and chopped
  • 1 Bunch of coriander roughly chopped
  • 100 g -100g coconut cream or coconut milk
  • 300 ml Warm vegetable stock
  • 1 tbsp Soy sauce/Tamari
Instructions

  1. Boil or steam the chunks of pumpkin for 7 minutes then strain,

  2. Place the cooked pumpkin along with all the other ingredients into the Froothie and blend for 6 minutes until the soup is very smooth and also hot,

  3. Check the soup for seasoning and add any salt and pepper at this stage,

  4. Serve the soup with extra coriander (optional) and maybe a loaf of my pumpkin bread too (recipe link in post)