Pumpkin & Coconut Soup
6oz. Rice Noodles
4 Tblsp. Olive oil
Â¼ Tsp. Chilli Powder
14 oz. Can Coconut Milk
2Â½ oz. Coconut Cream
1 inch Root Ginger, grated
15 Fl. oz. Vegetable Stock
1 Tblsp. Tamari
2 Tsp. Cane Sugar
2Â½ oz. Carrots, cut finely into strips
2Â½ oz. Bean Sprouts
Large Handful Fresh Coriander Leaves
Peel the pumpkin and cut into bite sized chunks, place in a roasting dish, drizzle with 2 tablespoons of oil, season with black pepper and roast until tender for about 40 minutes in the oven. Gas 7/220º/425º.
In a large pan saute the chilli powder and ginger in the remaining oil for a couple of minutes.
Add the coconut milk, coconut cream and vegetable stock and simmer, stirring gently until the cream has dissolved.
Stir in the tamari, sugar, black pepper, bean sprouts and carrots. Simmer for 1 minute.
Place the rice noodles in a bowl, cover with boiling water and leave for 4 mins.
Put the noodles and pumpkin pieces into the soup and heat through.
Roughly chop the coriander leaves and scatter on top of the soup just before serving.