Description
Warm, cosy, perfect comfort meal: this hearty and delicious pumpkin, carrot and coconut soup is like a warm hug in a bowl. So easy, yummy and quick!
Ingredients
Scale
- 4 1/2 Water (see note 1)
- 2 tbsp Vegetable Stock Powder (see note 1)
- 2-3 cloves Garlic
- 1/2 cup Onion (sliced)
- 2 cups Pumpkin (cubed)
- 1 cup Carrots (cubed)
- Salt
- Pepper
- 1/2 tsp Chilli Powder
- 1/2 cup Coconut Milk
Instructions
- In a heavy bottom pan, add 2 1/2 cups of water, vegetable stock powder, pumpkin, carrot, garlic, salt and pepper, chilli powder. Let cook for 15 minutes on high flame until the pumpkin is soft.
- Let cool for 5 minutes. Add the coconut milk and blend using a hand blender. Gradually keep adding remaining water until the consistency has reached your liking. Right before serving, add some more coconut milk for garnish and serve hot.
Notes
Instead of using vegetable stock, I make mine at home by mixing water and stock powder an heating that for a couple of minutes. You can of course, use store bought vegetable stock for this recipe.
