What to do with the Pumpkin Flesh after you’ve made all those lanterns? This is a break in Family tradition as I usually make a sweet Pumpkin pie for Halloween. Now I’ve given up sugar I’m making Pumpkin soup for the first time and it’s just as good! The kids have lapped it up with no complaints as there is a lovely natural sweetness in the Pumpkin and Coconut – and a spicy kick for some warm winter tummy lovin’ 🙂
Here is the recipe. Enjoy!
1200g pumpkin flesh (roughly I medium sized pumpkin)
2 large Onions
1 tbsp of Coconut oil or butter
1 thumb sized piece of ginger
2 400ml tins of Coconut Milk
1 pint (550ml) of Vegetable stock
1 heaped tsp Chinese 5-spice
1tsp Ground Coriander
1/2 tsp Chili powder
Handful of fresh chopped Coriander to serve
Method:
Skin, de-seed and roughly chop your pumpkin into chunks. Peel and roughly chop the onions. Peel and grate the ginger.
In a large pan melt the butter or oil and add the chopped onions. Cook on a gentle heat for 5 minutes until they are nearly soft.
Add the grated ginger and cook gently for another few minutes. Add the coconut milk, vegetable stock and bring to a simmer.
Add the Pumpkin, Chinese 5 spice, Coriander, Chilli, Salt & Pepper. Simmer for 45 minutes.
Remove from the heat and whizz smooth with a blending stick or in a blender. Add salt & pepper to taste, serve with fresh Coriander.
No Sugar Kitchen 