Pumpkin Soup

A tasty soup with the taste of the Pacific! This recipe was tested by Kiri Pointon-Bell, Registered Dietitian

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and cube pumpkin.

Step 2

In a pot, heat the virgin coconut oil with the mustard seeds until the seeds pop then add the garlic, ginger, onion.

Step 3

When well cooked, add pumpkin and tomato and enough water to cover and bring to boil for 20 minutes until pumpkin is soft.

Step 4

Mash the pumpkin mixture with honey and season with salt and pepper.

Step 5

Scrape coconut and squeeze coconut cream with rind of moli keeping a little coconut cream for garnish.

Step 6

Add to the soup and blend, season with salt and pepper.

Step 7

Pour into bowls.

Step 8

Top with mint, coriander leaves, sliced spring onion and toasted pumpkin seeds.

Step 9

Drizzle a little coconut cream over top and serve.

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