This Pumpkin Soup with Coconut and Chilli recipe comes from my new e-cookbook, My Whole Food Philosophy. It is velvety smooth and deliciously creamy.
The humble pumpkin soup is one of my favourites and one of the easiest soups to make. It’s just so warm and comforting. I’ve changed the traditional recipe a little to incorporate a hint of chilli, ginger and coconut that makes this soup even more irresistible. It still produces a creamy, velvety soup but with an added hint of Asian-inspired flavours and an immunity-booster kick.
I’m so terribly sorry about the weather in Sydney yesterday. And today. I know, it’s not my fault but I feel terrible for everyone who has been splashed by passing-by cars, rained on by rain that at times blew sideways and those who have had to battle crowds of poeple who don’t “give way” with their giant golf umbrellas. But, as the saying goes, every cloud has a silver lining and this gorgeous, smooth and fragrant soup is my little ray of sunshine – much needed on a cold, rainy day like today.
In fact, it’s so good you’ll want to lick the pot clean!