Pumpkin Soup with Coconut Milk and Ginger
Ingrediënten
- 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
Instructies
- 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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