Ingredients:
1 tablespoon vegetable oil
1 onions
1 tablespoon fresh ginger
500 g pumpkin, diced
100 ml chicken stock
1 (410 ml) cans coconut cream
salt and pepper
Directions:
Chop the onion and finely mince the ginger.
Heat the oil and saute the onion and ginger without browning them.
Add the pumpkin and stir for 2 minutes.
Add sufficent water to just cover the pumpkin and cook until the pumpkin is soft.
Add the coconut cream and stock and stir thoroughly.
Using a blender or mouli, blend until smooth.
Serve.
Servings: Serve
Time preparation: 15 min.
Time total: 30 min.