| Ready in: 30 minutes | 4 portions |
Ingredients
- 500 grams of pumpkin
- 1 pepper
- 1 clove of garlic
- 1 red onion
- juice of 1 lemon
- 200 ml coconut milk unsweetened
- 3 tbsp of katiki or low fat yoghurt
- 2 tbsp olive oil
- lemon juice
- a pinch of salt and pepper
Instructions
Step 1
Cut the vegetables into small pieces, add water to cover them and cook over medium heat in a pot for about 30'-40 'minutes until soft.
Step 2
Step 2
Mash them using a (hand) blender.
Step 3
Step 3
Return the soup to the pot over low heat and add the coconut milk, salt, pepper, and 1-2 tbsp olive oil.
Step 4
If you want your soup to be more fluid you can add a little extra hot water.
Step 5
Cook 5 more minutes.
Step 6
Turn off the heat, add the lemon juice.
Step 7
Serve the soup with 1 tbsp katiki (or 2% yogurt), a few croutons or 1 slice of wholemeal bread and freshly ground pepper. Enjoy!
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