-One can of full fat coconut milk13.5 fl OZ (400 ml)
- 1 tbsp of curry powder.
- ½ tbsp of ground ginger.
-Salt and pepper to your taste.
-Lemongrassoptional
Instructions
-Start of by peeling and chopping roughly the pumpkin, carrots, and onions.
-Fill half a medium pot with salted water (300ml) and bring it to a boil.
-When the water starts boiling, add the vegetables and salt and let them simmer for at least 20 minutes or until the pumpkin and carrots are tender.
-Put the spices in a separate bowl with the full can of coconut milk and mix thoroughly.
-Once the vegetables are boiled, add them into a blender with the remaining water and the full can of coconut mixed with the curry powder and grounded ginger.
-Blend all the ingredients well together for at least 60 seconds.
-Pour the creamy soup into a bowl and add some chopped lemongrass on top for decor. (optional)