Coconut Pumpkin Ginger Soup

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Издатель
This soup is warm, creamy, and full of flavour! Roasted pumpkin and carrots blend with coconut milk and ginger, topped with crispy croutons and a drizzle of chili oil.

Ingredients
Soup:
• 1 cup pumpkin, diced
• 3-4 carrots, roughly chopped
• ½ cup coconut milk
• 2 onions, diced
• 1-2 bay leaves
• 5-6 slices fresh ginger
• 1 stock cube
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 cups water

Garnish:
• 2 tbsp olive oil
• 6-8 curry leaves
• 1 cup sourdough bread, cubed
• 2 tbsp pumpkin seeds
• Chili oil, for drizzling

Method
1. Preheat the oven to 190°C.
2. Peel and chop the pumpkin into small pieces. Dice the onions and carrots.
3. Toss the pumpkin, onions, and carrots with olive oil, salt, and pepper.
4. Spread them on a baking tray and roast for 40-50 minutes until the pumpkin is soft.
5. Let the roasted vegetables cool slightly, then blend with 1 cup of water until smooth.
6. Transfer the blended mixture to a pot. Add the crushed stock cube, bay leaves, ginger slices, and 2 cups of water.
7. Bring the soup to a boil, then let it simmer for 10 minutes.
8. Remove the ginger and bay leaves. Stir in the coconut milk and let it warm through.
9. Heat olive oil in a pan and fry the curry leaves until crispy.
10. Pour the infused oil over the sourdough cubes, season with salt, and toss well.
11. Bake the bread at 180°C for 15 minutes until crisp.
12. Serve the soup in bowls, topped with crispy croutons, pumpkin seeds, and a drizzle of chili oil.

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