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Jenny's Asian Pumpkin Soup


1/2 a medium pumpkin, peeled and roughly chopped
1 large Onion
2 Garlic cloves
2 cups Chicken Stock
400ml Organic Coconut Cream
2 Tsbp 'Hot' Jenny's Kitchen Tamarind Chutney
Freshly ground salt and pepper to taste
A few sprigs of coriander


Chop the onion and garlic cloves, and gently sweat them for about 10 minutes in a little oil over a low heat.
Stir the coconut cream to obtain a yoghurt-like consistency, and put 3 Tbsp aside in a small bowl.
Add the pumpkin, stock, tamarind chutney and the remaining coconut cream to the pot.
Bring it to a gentle boil and simmer for around 20 minutes or until the pumpkin is very soft.
Blend the soup until it is smooth. Taste and season with salt and pepper.
Serve the soup in large bowls garnish with the reserved coconut cream and sprinkled with coriander leaves.
I served the soup on our delicious Pandoro Seeded Sourdough Stick, which we recieve fresh every friday.

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