Thick pumpking soup with coconut


1 large size butternut pumpkin

1 onion, chopped

1/4 cup dehydrated coconut

1/2 cup milk

1/2 vegetable stock

juice of 1 lemon

3 tablespoons of olive oil


1. Preheat oven to 200 degrees

2. Peel pumpkin and cut into 1cm wedges

3. Drizzle with olive oil, add salt and pepper and roast for 15 minutes, until tender

4. Meanwhile cook onion in a pot with olive oil, until soft

5. When pumpkin is tender, add to pot with onion, add stock and simmer for 5 minutes.

6. Pure soup, add remaining ingredients and heat until warm. Serve hot with crisspy bread and glass of light Pinot Noir.

This entry was posted in Recipes. Bookmark the permalink.

1 Response to Thick pumpking soup with coconut

  1. Martha says:

    Que delicia,me encanta.Besos

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s