Coconut Pumpkin And Ginger Pasta Sauce Recipes
COCONUT, PUMPKIN AND GINGER PASTA SAUCE
I just bought a Kambrook food processor and this was in the instruction book. Can't wait to try it out! Cooking and prep times are estimates.
Provided by Missy Wombat
Categories Sauces
Time 30m
Yield 1 litre, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Chop the onion and finely mince the ginger.
- Heat the oil and saute the onion and ginger without browning them.
- Add the pumpkin and stir for 2 minutes.
- Add sufficent water to just cover the pumpkin and cook until the pumpkin is soft.
- Add the coconut cream and stock and stir thoroughly.
- Using a blender or mouli, blend until smooth.
- Serve.
BUTTERNUT PUMPKIN SOUP WITH GINGER AND COCONUT
Pumpkin soup is an Australian favourite, but I sometimes find it a bit bland. This recipe adds a little something extra, without overpowering the pumpkin flavour. You can garnish this with some coriander leaves (AKA cilantro). Can be served hot or cold. Note: if you like to make LOTS of soup, you'll want to double this. It really does make only about 4 serves. It looks like a lot of pumpkin, but it cooks down to nothing.
Provided by Gingernut
Categories Coconut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute pumpkin, garlic, ginger and onion lightly in vegetable oil.
- Add stock (it should just cover the pumpkin). Bring to boil and cook gently for 15 minutes.
- Let cool slightly and puree in blender or food processor, or use your stick blender straight in the pot.
- Return to heat, add coconut cream, lemon juice, tomato paste and sugar.
- Simmer another five minutes.
- Season to taste with salt and pepper.
- Serve with lots of fresh, crusty bread.
Nutrition Facts : Calories 200.2, Fat 11.8, SaturatedFat 7.7, Sodium 44.8, Carbohydrate 25.2, Fiber 3.9, Sugar 6.6, Protein 3
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