Pumpkin soup with corn and coconut milk
Preparation 15 minutes
Cooking 35 minutes
4 cups chicken stock 1kg Kent pumpkin, roughly chopped 1 onion, sliced 1 potato, peeled and diced 1⁄2 cup creamed corn 2 tbsp coconut milk Salt and pepper to taste
Bring chicken stock to the boil in a large saucepan. Add chopped pumpkin (skin can be left on), onion and potato. Simmer for 15 minutes. Remove pumpkin skins. Puree soup with a handheld mixer. Fold through creamed corn and coconut milk. Season to taste and serve with crusty bread.