Coconut recipes
Pumpkin Coconut Soup
2lb pumpkin
6 cups water (best: alkaline water produced with an water ioniser)
1 cup low-fat coconut milk
5oz potatoes
2 big onions
3oz scallion
1 handful of fresh parsley
1 pinch of nutmeg
1 pinch of cayenne pepper
1 tsp sea salt or organic salt
4 tbsps cold-pressed extra virgin olive oil
Method
Cut the onions, pumpkin, potatoes and scallion into small pieces. Heat the olive oil in a big pot and sauté the onions for a few minutes. Add the water and boil the pumpkin, potatoes and the scallion until tender. Add the coconut milk. Place in a blender and purée for around 1 minute. The soup should become very creamy. Season with salt, pepper and nutmeg and finally add the parsley.
