Serves 4
Use all organic produce if possible
Ingredients
1 large butternut pumpkin (skinned and rough chop)
1 brown onion (1 cm diced)
1 clove of garlic (crushed)
20 grams of fresh turmeric (peeled and crushed)
20 grams of ginger (peeled and crushed)
1 green apple (deseeded and rough chop)
2 sticks of celery (1cm diced)
250 ml of low salt vegetable stock
1 can of coconut milk
½ teaspoon of salt- ½ teaspoon of white pepper
Method
1. In a deep pot add the oil and heat pan hot enough to saute the onion, garlic, ginger and turmeric so they release their aroma
2. Add the celery, pumpkin and apple; stir well
3. Add the vegetable stock; coconut milk and reduce to a simmer until the pumpkin and apple become soft enough to blend in the pot
4. When the pumpkin is soft and the liquid has reduced to a thick consistency blend the soup with a stick blender and return to the stove on a low heat
5. Add salt and white pepper to taste ( tastes great with sour cream or natural yoghurt)
Equipment
Chopping board, cooks knife, deep pot, stick blender, wooden spoon
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