Creamy pumpkin soup
Recipe for creamy pumpkin soup with carrots and coconut milk.
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.