Simple pumpkin soup is such a classic Australian comfort food. This variation adds coconut milk and spices, both very nourishing foods for new mums that are easy to digest. Serves two.
- 4 cups chopped pumpkin
- 3 cups water
- 1 cup coconut milk
- 1 Tsp ghee
- 4 cloves crushed garlic
- 2 tsp grated ginger
- pinch asafoetida
- Coriander leaves
1) Warm the ghee in a large pot and gently brown the garlic and ginger over a low heat. When well cooked add asafoetida, pumpkin, water, coconut milk and salt and simmer, stirring occasionally for fifteen minutes.
2) Add coriander leaves and turn off the heat. Puree with a stick blender until creamy and serve.
For more please check out my book "Nourishing Newborn Mothers - Recipes to heal your mind, body and soul after childbirth" please visit pozible.com/nourishingnewbornmothers