Let’s celebrate Halloween with this earthy pumpkin soup.

It was my first time trying and I got inspired after eating one in Nice during one of our Gourmet breaks. My version has an Asian twist and all I can say is try it!

It’s healthy and yummy, I promise! 🙂

Serves 4

3 tbs coconut oil
2 garlic cloves crushed
1 small red onion diced
6 Vietnamese coriander leaves (Got them at the Farmer’s Market in Dun Laoghaire)
4 sage leaves
½ tbs turmeric
1 tbs fish sauce
½ Knorr vegetable cube
Fresh ground black pepper
Coriander leaves to garnish
5 tbs coconut milk
2 cups of pumpkin diced
1 cup of sweet potato diced
4 eggs boiled

Heat the coconut oil
Sauté the garlic and onion and add the leaves and the turmeric.
Add the pumpkin and sweet potato and stir.
Add the fish sauce and vegetable cube and stir them well.
Cover with water and simmer for 15-20m or until the pumpkin is cooked.
Adjust seasoning and add the black pepper.
Remove from heat and puree smooth.
Add coconut milk and garnish with coriander leaves before serving with a boiled egg.

Enjoy it! 🙂