Autumn/winter is here and along with them, a good warm Hokkaido pumpkin soup with added carrots and potato is not to be missed. If you haven't used coconut milk instead of the classic cream, you definitely need to remedy that. Seasoned with turmeric. Your taste buds will be dancing!
Nutrition (1 serving)
- 332,2 kcal
- 28 g carbohydrates
- 22,2 g fats
- 5,4 g protein
Per 5 portions
- 460 g pumpkins
- 2 tbsp olive oil
- 1 onion
- 2 carrots
- 335 g potatoes
- 2 cloves garlic
- 400 ml coconut milk
- 1 tsp salt
- 1 tsp turmeric
- 1/2 tsp red bell pepper
- 1,4 tsp pepper
- 850 ml water
- 5 tsp vegetable broth
- 1 tsp ground cumin
- roasted pumpkin seeds
- parsley leaves
- lemon juice
Instructions
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First, cut the ingredients. Dice the pumpkin, chop the onion into small pieces, chop the carrot into larger pieces and chop the garlic finely.
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Fry the onion in the oil, add the garlic, then the pumpkin, carrot and potato. Stir for a while, pour water and add salt and ground cumin. Cook until soft.
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Once cooked, blend everything with an immersion blender. Add the broth, spices and mix well. A while after the soup is still boiling, pour in the coconut milk.
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Let the soup with coconut milk boil and serve. Drizzle with lemon, sprinkle with salted pumpkin seeds and fresh parsley to taste.
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Bon appetit!
