Spicy Pumpkin & Coconut Pepperpot Soup

Name: Spicy Pumpkin & Coconut Pepperpot Soup
Ingredients: 1 tbsp coconut oil (or sunflower oil); 1 onion, chopped; 2 cloves of garlic, minced; 1 x Ainsley Caribbean Pepperpot Flavour Bomb; 1 small pumpkin or 1 butternut squash (approx. 500g when peeled/deseeded, cut into 1-2cm cubes; 2 peppers, deseeded, cut into chunks; 2 large tomatoes, roughly chopped or a handful of cherry tomatoes, halved; 1 x tin of butter beans, rinsed, drained; 300ml vegetable stock; 1 x 400ml coconut milk; 2 handfuls of spinach; chopped coriander, to serve (optional); sea salt; freshly ground black pepper

www.ainsley-harriott.com

Spicy Pumpkin & Coconut Pepperpot Soup Full of spice and flavour from our Caribbean Pepperpot Flavour Bomb this is a delicious and comforting veggie, bean and

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Ingredients

1 tbsp coconut oil (or sunflower oil)
1 onion, chopped
2 cloves of garlic, minced
1 x Ainsley Caribbean Pepperpot Flavour Bomb
1 small pumpkin or 1 butternut squash (approx. 500g when peeled/deseeded, cut into 1-2cm cubes
2 peppers, deseeded, cut into chunks
2 large tomatoes, roughly chopped or a handful of cherry tomatoes, halved
1 x tin of butter beans, rinsed, drained
300ml vegetable stock
1 x 400ml coconut milk
2 handfuls of spinach
chopped coriander, to serve (optional)
sea salt
freshly ground black pepper