A variation of the Pumpkin Soup Recipe from the Yoga Thailand Cook Book. Light and gingery.
Ingredients
250g pumpkin sliced into cubes
1 tsp ginger slices
500ml water
1 mushroom or vegetable cube
1 tsp brown sugar
salt and pepper to taste
Boil water, add everything. Cook until pumpkin is soft. Let cool for a while. Use a hand blender to mash everything. Return to heat and top with chopped coriander. I think I'll be having more of this in the next few months coz it's winter time.
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