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Pumpkin Soup with Coconut Milk and Ginger

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Ingredients

  • 1 kg pumpkin peeled and diced
  • 1 onion roughly chopped
  • 2 cloves of garlic minced
  • 1 piece of ginger about 2 cm, peeled and minced
  • 400 ml coconut milk
  • 1 liter vegetable broth
  • 1 teaspoon curry powder
  • Olive oil
  • Salt and black pepper to taste
  • Pumpkin seeds and coconut flakes for garnish

Instructions

  • Heat a dash of olive oil in a large soup pot.
  • Sauté the onion, garlic, and ginger until they are soft.
  • Add the pumpkin cubes and sauté briefly.
  • Sprinkle the curry powder over the vegetables and stir well.
  • Pour the vegetable broth and coconut milk into the pot.
  • Bring to a boil and simmer until the pumpkin is tender.
  • Puree the soup with an immersion blender until smooth.
  • Season with salt and black pepper.
  • Serve the pumpkin soup in bowls, garnished with pumpkin seeds and coconut flakes.
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Course Soup
Holliday Christmas
Diets Vegetarian