Скачать или смотреть Coconut Pumpkin Ginger Soup

This soup is warm, creamy, and full of flavour! Roasted pumpkin and carrots blend with coconut milk and ginger, topped with crispy croutons and a drizzle of chili oil.

Ingredients
Soup:
• 1 cup pumpkin, diced
• 3-4 carrots, roughly chopped
• ½ cup coconut milk
• 2 onions, diced
• 1-2 bay leaves
• 5-6 slices fresh ginger
• 1 stock cube
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 cups water

Garnish:
• 2 tbsp olive oil
• 6-8 curry leaves
• 1 cup sourdough bread, cubed
• 2 tbsp pumpkin seeds
• Chili oil, for drizzling

Method
1. Preheat the oven to 190°C.
2. Peel and chop the pumpkin into small pieces. Dice the onions and carrots.
3. Toss the pumpkin, onions, and carrots with olive oil, salt, and pepper.
4. Spread them on a baking tray and roast for 40-50 minutes until the pumpkin is soft.
5. Let the roasted vegetables cool slightly, then blend with 1 cup of water until smooth.
6. Transfer the blended mixture to a pot. Add the crushed stock cube, bay leaves, ginger slices, and 2 cups of water.
7. Bring the soup to a boil, then let it simmer for 10 minutes.
8. Remove the ginger and bay leaves. Stir in the coconut milk and let it warm through.
9. Heat olive oil in a pan and fry the curry leaves until crispy.
10. Pour the infused oil over the sourdough cubes, season with salt, and toss well.
11. Bake the bread at 180°C for 15 minutes until crisp.
12. Serve the soup in bowls, topped with crispy croutons, pumpkin seeds, and a drizzle of chili oil.

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