Pumpkin Soup is a tasty warming dish to make in the Autumn when the is an abundance of pumpkins and in Spain these pumpkins can grow to amazing sizes which will give you enough for the freezer as well. An ideal recipe for using up the pumpkin flesh after scooping it out when making you Halloween lanterns.
800 g diced pumpkin flesh
600 g carrots, diced
1 litre vegetable stock
500 ml coconut milk (Tinned)
2 tblsp butter
salt & pepper to taste
coriander leaves chopped for sprinkling
Heat a heavy-based pan and melt the butter, add the vegetables and onion and saute gently until softened. Add the hot vegetable stock and simmer gently for about 20 minutes until all is cooked and soft. Place in a blender and blitz until smooth. Return to the pan and stir in the coconut milk and season to taste. Serve piping hot with a sprinkle of chopped coriander leaves.
In Spain this recipe can also be served with cooked rice stirred into the finished dish. Also you can vary the soup with the addition of thyme, cinnamon or ginger. The coconut milk can also be replaced by using milk or milk and cream for those who do not like coconut milk.
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