INGREDIENTS:

ο 1 1/2 cups pumpkin puree

ο 2 cups water

ο 2 bay leaves

ο 2 celery stalks

ο 1 onion

ο 1 carrot

ο 3 cloves garlic

ο 2 kaffir leaves

ο 1 lime ( juice and zest)

ο 1 can coconut milk with cream

ο salt, pepper

ο 1/2 tsp turmeric

ο 1 tsp mustard powder

ο 1/2 tsp vinegar

ο 2 tbsp olive oil

INSTRUCTIONS:

1. Stir fry vegetables in stock pot with 1 tbsp olive oil.

2. Add spices, stir fry for a few more minutes.

3. Add puree, stir. Add water and coconut milk.

4. Using hand blender, puree soup.

5. add lime juice. Add handful of cilantro.

 

Coconut Sour Cream Topping

1. Stir together coconut cream with 1/2 lime juice and 1/2 tsp vinegar.

Serve hot, topped with coconut sour cream, and garnish  with cilantro and Enjoy!

Submitted by: Suzy Rebelo