|Ready in: 30 minutes||4 portions|
- 500 grams of pumpkin
- 1 pepper
- 1 clove of garlic
- 1 red onion
- juice of 1 lemon
- 200 ml coconut milk unsweetened
- 3 tbsp of katiki or low fat yoghurt
- 2 tbsp olive oil
- lemon juice
- a pinch of salt and pepper
Cut the vegetables into small pieces, add water to cover them and cook over medium heat in a pot for about 30'-40 'minutes until soft.
Mash them using a (hand) blender.
Return the soup to the pot over low heat and add the coconut milk, salt, pepper, and 1-2 tbsp olive oil.
If you want your soup to be more fluid you can add a little extra hot water.
Cook 5 more minutes.
Turn off the heat, add the lemon juice.
Serve the soup with 1 tbsp katiki (or 2% yogurt), a few croutons or 1 slice of wholemeal bread and freshly ground pepper. Enjoy!