Coconut, Pumpkin and Ginger Pasta Sauce

Submitted by Missy Wombat

"I just bought a Kambrook food processor and this was in the instruction book. Can't wait to try it out! Cooking and prep times are estimates."

 

• Ready In: 30mins
• Ingredients: 7
• Yields: 1 litre
• Serves: 4-6

ingredients

• 1 tablespoon vegetable oil
• 1 onion
• 1 tablespoon fresh ginger
• 500 g pumpkin, diced
• 100 ml chicken stock
• 1 (410 ml) can coconut cream
• salt and pepper

directions

1. Chop the onion and finely mince the ginger.
2. Heat the oil and saute the onion and ginger without browning them.
3. Add the pumpkin and stir for 2 minutes.
4. Add sufficent water to just cover the pumpkin and cook until the pumpkin is soft.
5. Add the coconut cream and stock and stir thoroughly.
6. Using a blender or mouli, blend until smooth.
7. Serve.

Reviews

[blood_chocolate_kis]

very nice, I thought the fresh ginger, coconut milk and pumpkin flavours all complemented each other perfectly and this was a little differnt and more tasty than most pumpkin pasta sauce recipes I have tried. The only thing was that the sauce ended up being too runny I think, it was more like pasta soup. I think that add less stock/water or coconut cream next time but i will certainly make this recipe again.