We have to introduce you to a recipe for a delicious pumpkin soup in the fall season, of course! It is super creamy and tastes slightly tropical by the addition of coconut milk. The soup warms you up really well from the inside and provides you with a lot of energy to master the day well strengthened. The preparation is super easy and the soup can also be stored well for one or two days in the refrigerator. So pre-cooking becomes a breeze!
Ingredients for a large pot (2-4 servings):
- 1 large Hokkaido pumpkin
- 1 onion
- 300 g carrots
- 600 g potatoes
- 1 piece of ginger (about 4 cm)
- 1 tablespoon vegetable broth
- 1/2 tsp chili powder
- 1-2 tsp curry powder
- some nutmeg
- some pepper
- 200 ml coconut milk
- Toppings: pumpkin seeds, fresh parsley
First you should peel the onion, carrots and potatoes and cut them into small pieces. Then core the pumpkin and cut it into pieces as well. Peel and finely chop the ginger. Then you can put all the ingredients in a large pot and add enough water to cover all the vegetables. You should also add vegetable broth, stir well and let the mixture boil once. Then let everything simmer on low heat with the lid closed for about 20-30 minutes until the vegetables are soft. Now you can puree the soup with a blender or a hand blender. Stir in the coconut milk and season to taste. If you like, you can roast pumpkin seeds in a pan and use them in combination with parsley to garnish your pumpkin soup!
Be sure to check out Rebecca's Instagram account and blog if you want to discover more recipes like this!