African Vegetable Soup With Coconut Milk and Pumpkin

Name: African Vegetable Soup With Coconut Milk and Pumpkin
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by Amy for Christ

"Sounds Tasty, doesn't it?"

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Ready In:: 55mins
Ingredients:: 15
Serves:: 4

ingredients

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

directions

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.
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.