Add another layer of flavor to your squash soup. Here, we make use of coconut.
By Rachelle Santos
Serves 4 to 6 Prep Time 15 minutes Cooking Time 25 minutes
2 tablespoons vegetable oil
1/4 cup chopped onion
1/2 tablespoon grated ginger
1 tablespoon minced garlic
800 grams pumpkin, peeled, seeded and cut into large cubes
3 cups chicken stock
1 400-ml can unsweetened coconut milk
1 tablespoon fresh lime juice
1 teaspoon curry powder
salt and pepper to taste
extra coconut milk or yogurt
1 In a stock pot, heat oil and sauté the onions until translucent. Add ginger and sauté until fragrant. Add garlic and sauté for 30 seconds.
2 Add the pumpkin and let it cook over medium-low heat for 5 minutes until browned and slightly soft.
Get the full recipe on yummy.ph
Photography by Ryan Fernandez