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 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....


  1. I ADORE thick stew-y soups like this! I'm not a fan of the brothy ones unless they are packed with chunky veggies. Since it's still chilly here, I feel like something warm and comforting, I'll try this!

  2. I agree about cooking the vegetables separately. I don't do it as often as I should, but it really makes a difference. I love the almonds in this recipe! I also love the bowl the soup is in - is it clay? Very nice!

  3. marta...I hope you liked the soup!
    Allison...I love my bowl much that it came from Ireland with me.Its clay and you can put in the oven, on the gas...Ah to have more nice plates and bowls...One day when I,m a proper grown up!