Food Month Pot-pourri – Cuckoo For Coconuts!


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


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.