Tuesday, November 10, 2015

Pumpkin, Orange and Coconut Milk Soup

Not only are pumpkins and oranges perfectly color coordinated, but their flavors blend together beautifully as well. There’s no better time to enjoy this match made in heaven than autumn.
This mouth-watering recipe is given an exotic twist by adding a dash of coconut milk.

Pumpkin, Orange and Coconut Milk Soup
  • 1/2 cup diced, peeled pumpkin
  • 3 Medium sized potatoes
  • 2 Spring Onions
  • 2 Cloves of Garlic
  • 1 tin of Coconut Milk
  • Juice of 4 Oranges
  • A handful of Almonds
  • STAR® Extra Virgin Olive Oil


Sauté the chopped spring onions and garlic in a little extra virgin olive oil. Peel and chop up the potatoes, dice the pumpkin and add them to the frying pan. Add salt and pepper and stir.

Add 1 cup of water and coconut milk. Cover and leave to cook for about 45 minutes. When the potato and pumpkin are soft, mash with a blender. Add the orange juice and a pinch of sugar. Stir well and add salt and pepper to taste.

Roast the almonds in a frying pan and add as a topping before serving.
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