Pumpkin, coconut & blood orange soup
- 1 shallot
- 25 ml groundnut oil
- 750 g pumpkin meat
- 50 g desiccated coconut
- 150 ml blood orange juice
- 500 ml vegetable stock
- 100 ml coconut milk
- 2 tbsp honey
Heat the oil in a stock pot, fry the shallot until soft without browning.
Meanwhile, cut the pumpkin meat into rough dice, then add to the pot with the coconut, stirring repeatedly until the pumpkin is softening. Deglaze with the blood orange juice, add the stock and leave to simmer until the pumpkin is completely cooked, ca. 20 minutes.
Puree until smooth, using a hand-held blender.
Add the coconut milk and honey, then season to taste.