African Vegetable Soup With Coconut Milk and Pumpkin

• 2 tablespoons vegetable oil
• 1 large onion
• 175 g turnips, peeled and cubed
• 175 g sweet potatoes, peeled and cubed
• 175 g pumpkin, peeled and cubed
• 1 teaspoon marjoram
• 1 12 teaspoons ground ginger
• 1 12 teaspoons cinnamon
• salt and pepper
• 1 tablespoon chopped spring onion
• 1 14 liters vegetable stock
• 2 tablespoons sliced almonds
• 1 -2 fresh chili pepper, de-seeded and chopped
• 1 teaspoon unrefined sugar
• 115 g creamed coconut

1. In a large saucepan heat the oil, add the onion and cook it gently for 4-5 minutes.
2. Add the cubed vegetables and toss them over a medium heat for a further 5-6 minutes.
3. Add the marjoram, ginger, cinnamon, salt and pepper and cook together over a low heat for 10 minutes stirring frequently.
4. Add the spring onion, stock, flaked almonds, chilli and sugar and simmer gently for 10-15 minutes until the vegetables are just tender.
5. Check the seasoning.
6. Grate the creamed coconut into the soup and stir well.
7. Garnish with chopped coriander or parsley and serve.

vegetable oil, onion, sweet potatoes, pumpkin, marjoram, ground ginger, cinnamon, salt, spring onion, vegetable stock, almonds, chili pepper, unrefined sugar, creamed coconut

Taken from www.food.com/recipe/african-vegetable-soup-with-coconut-milk-and-pumpkin-252207 (may not work)