African Vegetable Soup With Coconut Milk And Pumpkin

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 large onion
• 175 g turnips, peeled and cubed
• 175 g sweet potatoes, peeled and cubed
• 175 g pumpkin, peeled and cubed
• 1 teaspoon marjoram
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons cinnamon
• salt and pepper
• 1 tablespoon chopped spring onion
• 1 1/4 liters vegetable stock
• 2 tablespoons sliced almonds
• 1 -2 fresh chili pepper, de-seeded and chopped
• 1 teaspoon unrefined sugar
• 115 g creamed coconut

Recipe

• 1 in a large saucepan heat the oil, add the onion and cook it gently for 4-5 minutes. add the cubed vegetables and toss them over a medium heat for a further 5-6 minutes. add the marjoram, ginger, cinnamon, salt and pepper and cook together over a low heat for 10 minutes stirring frequently.
• 2 add the spring onion, stock, flaked almonds, chilli and sugar and simmer gently for 10-15 minutes until the vegetables are just tender. check the seasoning. grate the creamed coconut into the soup and stir well. garnish with chopped coriander or parsley and serve.