Rachel and Timo’s Pumpkin Soup
Team Fiji
INGREDIENTS
½ pumpkin
1 tbsp virgin coconut oil
2 cloves garlic, minced
1 thumb size ginger, minced
1 tsp honey
1 onion, diced fine
1 tsp mustard seed
1 tsp pumpkin seed
1 bunch mint
1 bunch spring onion
¼ tomato, diced
2 brown coconuts
A lemon or moli slice, spring onion, mint and coriander leaves to garnish
Salt and pepper
METHOD
- Peel and cube pumpkin.
- In a pot, heat the virgin coconut oil with the mustard seeds until the seeds pop then add the garlic, ginger, onion.
- When well cooked, add pumpkin and tomato and enough water to cover and bring to boil for 20 minutes until pumpkin is soft.
- Mash the pumpkin mixture with honey and season with salt and pepper.
- Scrape coconut and squeeze coconut cream with rind of moli keeping a little coconut cream for garnish.
- Add to the soup and blend, season with salt and pepper.
- Pour into bowls.
- Top with mint, coriander leaves, sliced spring onion and toasted pumpkin seeds.
- Drizzle a little coconut cream over top and serve.
Tried this recipe at home? Let us know what you think!