Pumpkin and coconut soup

Ingredients:

• 850 g pumpkin (I use butternut)

• 2 cm piece of ginger

• 1 - 400 ml can of coconut milk

• 1 tsp turmeric powder

• 1 tsp curry powder

• pepper 

• 250 ml water

To prepare:

 - At home we have a thermomix and use it to prepare the soup, however I believe it can be easily done using an immersion blender or any other food processor

1. Add pumpkin and water and set at temperature varoma for 25 minutes at spoon speed 

2. Add peeled ginger and grind for 1 minute at speed 10

3. Add the turmeric and curry powders, the pepper and the coconut milk and set at temperature 100ºC for 4 minutes at speed 4

4. I hope you indulge yourself with this flavorful, anti-inflamatory and aromatic dish!

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