Pump­kin soup with corn and co­conut milk

Pilbara News - - Property -

Prepa­ra­tion 15 min­utes

Cook­ing 35 min­utes

Serves 4


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.

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