Tuesday, November 10, 2015
Pumpkin, Orange and Coconut Milk Soup
8:00 AM | 
Posted by
STAR Fine Foods |
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
Directions
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.
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