I used to stay away from Coconut Milk. Whenever I saw a recipe with this ingredient I immediately stopped reading it. And right now I can't even think of a reason why I didn't like coconut milk so much. Maybe I tried something with it and didn't like it, or maybe it was just an idea of "milk" made from coconut. But a few months ago I tried a soup that had that ingredient in it and I liked it! Since then I've been waiting... Waiting for that perfect recipe to come along where I could explore my new found curiosity about coconut milk. And a couple of weeks ago I got my chance. I was leafing through my first ever cookbook (not even a book, just a tiny little borchure) and there it was - an ideal recipe. How good was it? I made it twice in five days and I am planning on making it again and again and again. So, here I give you this amazing soup!!

recipe from Fast Family Meals

for 4-6 servings

• Oil - 1 tablespoon
• Onion, finely chopped - 1
• Leek, finely chopped - 1 small
• Pumpkin (or Butternut Squash), peeled and cut into 2 cm cubes - 500 g
• Orange sweet potato, peeled and cut into 2 cm cubes - 350 g
• Vegetable stock - 1 litre
• Light coconut milk - 270 ml can
• Fresh coriander leaves and whole leaves to garnish - 3 tbsp chopped
• Salt, pepper to taste

- Heat the oil in a large saucepan over medium heat. - Cook the onion and leek for 3 minutes, or until soft.
- Stir in the pumpkin, orange sweet potato, add the stock, then cover and bring to boil.
- Reduce the heat and simmer for 15 minutes, or until the vegetables are tender.
- Mash roughly with a potato masher.
- Stir in the coconut milk and chopped coriander
- Season to taste with salt and pcracked black pepper
- Ladle into serving bowls, sprinkle with coriander leaves and serve with crusty bread

Comments

- The recipe promises that it's 200 cal per serving if used ofr 6 portions.
- Also, coconut milk can be substituted with cream or even extra stock, but I highly recommend trying this version. It's filling, slightly sweet and oh, so delicious.