Tuesday October 8th, 2013
For 4-5 servings:
1.5 kg pumpkin
1 leek (white part)
1 bay leaf
150 ml coconut milk
olive oil (optional)
salt and pepper
Clean all vegetables, peel, wash and cut them into medium size pieces. Cook them in a soup pan in enough water to cover them.
When vegetables are cooked (15-20 minutes) blend/process them with a blender/food processor. Add the coconut milk and continue cooking for another 2-3 minutes. Add salt and pepper to taste.
Garnish with a little olive oil.
Variation: The soup can be served with croutons.