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Wintry Pumpkin and Coconut Soup
It's not only about comfort! A good bowl of soup can warm us up, its hydrating, low fat, filling while it can be easily digested, and is very nutritious. We love this recipe because it has coconut milk, which is known to have great health benefits. According to my research, coconut milk can prevent heart diseases, helps control cholesterol levels, helps building a strong immune system, its good to control diabetes, prevents fatigue, anemia, joint inflammation and ulcers, and is helpful for loosing weight.
Try this exotic and nourishing recipe and let me know what do you think.
What do you need?
2.5 Lbs. Pumpkin
2 Yellow potatoes (small)
1 Onion (medium)
6 Scallions (save the leaf to garnish)
2 Garlic cloves
1 1/2 Cup veggie stock
1/2 Cup coconut milk
1 Tablespoon of olive oil
1 Teaspoon of curry
1/2 Teaspoon of coriander
1/2 Teaspoon of cumin
Cilantro to garnish
Lemon to serve
What to do?
Preheat the oven at 430 F
Peel and cut all the vegetables into medium cubs
Place all the vegetable on a oven safe dish and drizzle with the olive oil
Mince the garlic cloves and sprinkle the paste over the dish
Add salt and pepper to your taste
Season with all the spices and mix the vegetables to ensure everything is evenly coded
Cover with foil and bake for 45 minutes to an hour (until tender)
Take the dish out of the oven and add the coconut milk
Set the oven to broil on high temperature
Broil the vegetables for 10 minutes or until slightly roasted
Take out of the oven and let cool for 5 to 10 min
Using a blender puree the vegetables
You can add either more coconut milk or water to give the soup the consistency you want
Garnish with cilantro or green onions
Add few lime drops if you want to elevate the flavors (optional)
Voila!
