Monday, 11 May 2015

Orange, Pumpkin, Coconut Soup with Chilli

When winter comes, so do oranges and mandarins and I get excited all over again to discover more ways to use these beautiful fruits.

My healthy eating plan kicks in this week,  so don't expect cake recipes or delicious desserts for a little while. As I watch the temperature plummet and winter creep up faster than expected I hear my friends calling out for food that's quick and easy to prepare, will warm you from head to toe and has a flavour that will see you all yelling 'give me more'

I'm giving you a fast soup - Orange, Pumpkin, Coconut Soup with Chilli  and with a lot of flavour.

Get cracking in the kitchen, there is no time to sit on the couch wrapped in a furry blanket. Because winter is also a time to take some beautiful walks in the fog, prepare your vegetable patch ready for spring, plant some striking bulbs that will surprise you in spring and make a start on that new hobby you have been promising yourself.

Winter - savour it!



1 onion chopped
2 medium potatoes peeled and diced
600g peeled and diced pumpkin 
400ml coconut milk
1/2 cup stock or water
1 tbls olive oil
1 knob of butter
1 small red chilli seeded but left whole
salt and pepper
juice of 1 - 2  oranges
fresh chives

In a large pot add olive oil, know of butter and sweat the onions until soft. 

Add pumpkin and potato and cook for 5 minutes.

Add coconut milk, stock, salt, pepper and the whole chilli.

Cook partly covered on a very low heat until pumpkin and potato is cooked.

Add juice of one orange. Turn off the heat and allow to cool. Remove the chilli and discard.

Blend soup using a hand held or bench blender until smooth and silky. Taste and add extra orange juice if required.

Serve with a sprinkling of fresh chives.

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