Creamed Coconut and Pumpkin Soup

Allergy Information: Gluten Free, Wheat Free, Vegetarian, can be made Dairy Free and Vegan 

Ingredients

• 1 tbsp. Lucy Bee Coconut Oil
• 1 small pumpkin, skin removed and chopped
• 1 ½ white onions, chopped
• 4 garlic cloves, chopped
• ½ green chilli (or 1 whole if you like your food with spice!) sliced
• 1 inch ginger, peeled and chopped
• 1 tsp. Turmeric blend
• 750ml vegetable stock
• 2 tbsp. Creamed Coconut
• A pinch of Himalayan Salt and Whole Black Peppercorns, ground, to season
• To serve:
• Crumbled feta (omit if vegan or dairy free)
• Chopped chilli (if you fancy the heat)
• Chopped parsley

Method

1. Melt the Lucy Bee Coconut Oil in a large casserole dish over a medium heat.
2. Add the pumpkin, cook for 5 minutes then add the onion and sauté until golden.
3. Next add the garlic, chilli, ginger and Turmeric Powder.
4. Cook for a further 6-8 minutes, before adding the stock and stirring in the Creamed Coconut.
5. Simmer for 15-20 minutes, until the pumpkin is soft. Season then allow to cool.
6. Blitz the soup in a food processor and serve with the suggested toppings.

Enjoy!