Autumn/winter is here, and along with it, a good, warm Hokkaido pumpkin soup with carrots and potatoes, one not to be missed. If you've never tried using coconut milk instead of classic cream, you should give it a try. The soup is seasoned with turmeric, and it is guaranteed to make your taste buds dance!
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, chop your vegetables. 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, add water, salt and ground cumin. Cook until soft.
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Once cooked, blend everything in a blender until smooth. Add the broth, spices and mix well. Bring it back to a boil and pour in the coconut milk.
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Leave it to simmer for a while, and then it's ready to be served. Drizzle it with lemon, sprinkle on salted pumpkin seeds and fresh parsley.
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Bon appetit!
