Coconut Pumpkin Soup

Recipe By @naturalrawc

Ingredients

  • 1 pumpkin, halved and seeded
  • 1 cup coconut water, or to taste
  • 1 tablespoon yellow curry powde
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon red chilli powder, or to taste
  • 1/2 teaspoon ground nutmeg
  • 1 pinch salt and ground black pepper to taste

Instructions

  • 1.
    Preheat oven to 180 degrees C
  • 2.
    Place pumpkin halves on baking sheet.
  • 3.
    Bake in preheated oven until pumpkin is soft and easily pierced with a fork, 30 to 40 minutes
  • 4.
    Scoop pumpkin flesh into a saucepan; add coconut water, spices, salt and pepper and blend until smooth.Bring to a simmer over low heat. Cook and stir soup until heated through, about 5 minutes. You can add a little more coconut water to achieve the consistency you prefer.

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