Friday, 17 April 2009
Pumpkin,coconut and almond soup
Saute two onions finely chopped in olive oil.
In another saucepan heat up some olive oil and pop in some chopped red peppers, cover and let them brown up slightly until soft(alternatively you could use roasted peppers).
Add chopped celery and carrot to cooked onions...then cooked peppers...then roasted pumpkin(I had some frozen....you could use fresh).
With just enough stock to stop from burning...let the vegetables cook until soft.
Add a can of coconut milk and enough almond milk to give it the consistency you want...salt and pepper to taste.
I cook my vegetables separately alot of the time because I like to respect their true nature..sounds pretentious I know...but believe me its true...
Adding fresh peppers will not give you that lovely sweet flavour...same goes for the fresh pumpkin.The almond milk gives it an added bonus prize of calcium for all....