Spiced Pumpkin and Coconut Soup
500ml Vegetable or Chicken Stock
½ cup Banaban Coconut Cream
2 tsp. Banaban Virgin Coconut Oil
2 cups pumpkin, peeled and diced
1 small red chili, sliced thinly
2 tbsp. chopped coriander stems
1 tsp. Banaban Fiji Curry Powder
1 large garlic clove, finely chopped
1 tbsp. lime juice
1 tsp. fish sauce
- In a large pot, sauté the onion, chili, coriander stems and curry powder in Coconut Oil for 2-5 mins.
- Add in the chopped pumpkin, garlic, stock, fish sauce and lime juice, and simmer for 10-15 mins.
- Set aside to cool before placing in a food processer and puree until a smooth consistency is formed, then add the Coconut Cream.
- Serve with a dollop of fresh Coconut Cream and coriander leaves on top!