Pumpkin Soup

1. 1

   Put the pumpkin in a saucepan and add enough water to cover.

2. 2

   Add 1 tsp of salt and bring to a boil, lower the heat to a simmer for 20 minutes.

3. 3

   Drain and reserve the cooking liquid.

4. 4

   Melt the butter in a clean saucepan over medium heat.

5. 5

   Add the onion and green onions and fry them, stirring constantly until they are soft and golden, about 5 minutes.

6. 6

   Add the pumpkin, tomatoes, coconut milk, 3 cups of the cooking liquid, half the nutmeg, a pinch of cayenne pepper, salt and freshly ground pepper Bring to a boil, then lower the heat and simmer for 30 minutes.

7. 7

   Remove the pan from heat and leave it to cool slightly.

8. 8

   Puree half the soup at a time in a blender, then return to the pan.

9. 9

   Heat it through for 5 minutes.

10. 10

    Pour into warmed soup bowls and swirl a bit of the sour cream or yogurt in it and sprinkle fresh nutmeg on top Serve at once.

No additional tips available.