I don't think there is anything more autumnal than creamy pumpkin soup. This recipe is perfect for a cosy day.
Prep. time: 20 mins
Cooking time: 30 mins
Total time: 50 mins
Ingredients
This recipe serves 4
1 medium sized Hokkaido pumpkin (500g)
300g carrots
1 orange
100 ml vegetable broth
200 ml cocounut milk
4 cm Ginger
Salt and pepper
Roasting your pumpkin in the oven first brings out a lot more aroma!
Step by step recipe
1. Preheat the oven to 180º C. Line a large baking sheet with baking paper and set aside.
2. Peel the pumpkin, take out the seeds with a tablespoon and slice into large cubes. Peel and slice carrots. Place both carrots and pumpkin cubes onto the prepared baking sheet and add some olive oil, salt and pepper. Roast in the oven for 20 minutes.
3. In a medium/large pot heat your vegetable broth and grate in the fresh ginger.
4. When the roasted veggies are ready, mix them into the broth. Let simmer for 5 minutes, then add the coconut milk. Cook for another 5 minutes and then put everything into the blender or use a stick mixer and blend until everything is well combined.
5. Finally add juice of the orange and salt and pepper as preferred.
Serve with Basil, pumpkin seed oil, pumpkin seeds or crème fraiche for non-vegans.
Guten Appetit ♥︎
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