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Category: Main Course
Pumpkin Soup - TastyPlanner.com
1 tbsp olive oil
6 spring onions (scallions) finely chopped
6 cups diced pumpkin
1/3 tsp ground cardamom
1/3 tsp ground cloves
1/3 tsp group nutmeg
1 3/4 cup light coconut milk
salt and pepper
Fry the spring onions in olive oil until lightly browned. Add pumpkin to the pan with the ground cardamom, cloves and nutmeg. Cover and cook on a low heat for 10 minutes, stirring once or twice. Add coconut milk and cook until
pumpkin is tender.
Purée soup in an electric blender, or using an electric beater, to form a smooth creamy texture. Add salt and pepper to taste.