Creamy pumpkin soup

Recipe for creamy pumpkin soup with carrots and coconut milk.

Group: Soups

Quantities for 4 people


1 tablespoonOil – olive0.5 piecesOnions2 clovesGarlic Ginger Curry0.5 piecesPumpkin2 piecesRoots1 piecePotatoes4dlVegetable soup1dlCoconut milk Salt Pepper Pumpkin seeds Parsley Oil – pumpkin


Heat the olive oil in a pot, add the chopped onion, crushed garlic, grated fresh ginger and curry. Roast for a few minutes.

Peel a squash, grate it and cut it into cubes. Shake in a saucepan and fry for a few more minutes.

Then add the vegetable broth and cook for 30 minutes to soften the vegetables. Just before the end, add coconut milk.

Transfer everything to a blender and mix into a creamy soup.

Finally, salt and pepper the soup, add roasted pumpkin seeds and chopped parsley.

Drizzle with pumpkin oil.

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