This is a very satisfying and healthy soup, with a hint of ginger and coconut milk, this has a curry-like taste to it.
Left-over soup can be use as sauce for grilled meat or chicken. Yum:)
It is so easy to make, hard to make mistakes here. I like to make it in small batch so there will be no left-overs. If you happen to have some, just add some water when re heating because this soup thickens when it gets cold.
- 1 quarter squash or pumpkin
- 3 cloves garlic, minced
- 1 knob ginger, grated
- ¼ teaspoon turmeric powder (optional)
- ½ cup coconut milk plus more for serving
- coconut or extra-virgin olive oil
- salt and ground black pepper to taste
- moringa powder, optional
- Boil squash in a pot until tender. Let cool before scraping the squash from skin/peel then mash using fork or potato masher
- Put medium pot over medium high heat, add oil. When oil is hot enough, saute minced garlic and grated ginger. Add the mashed squash then coconut milk, stir well. Add some water, start with ¼ cup of water then add more if needed; the squash will absorb some of the liquid as it cooks, you decide on the consistency of the soup, whether you want it thick or a little runny. In-between is perfect.
- Season with salt and black ground pepper to taste. Add about a teaspoon of moringa powder, if using.
- Let cook for about 5 minutes. If the soup gets too thick, add more water. If it's too runny, give it more time to cook.
- Serve hot. Add more coconut milk before serving (optional) and dash of ground black pepper and moringa powder for added nutrition 🙂 Enjoy