Summary

Ingredients

• 600 g Hokkaido pumpkin (se)
• 1 onion (s)
• 0.5 teaspoon ½ cardamom seeds
• 4 teaspoons pumpkin seed oil
• 1 tablespoon olive oil for frying
• 150 ml orange juice
• 450 ml vegetable stock
• 400 ml coconut milk
• sea salt
• 0.5 teaspoon ½ pepper, colored, ground
• 4 tablespoon pumpkin seed oil

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Instructions

1. Halve the pumpkin, remove the seeds with a spoon and cut the pumpkin into small cubes. Peel and roughly dice the onion. Crush the cardamom in a mortar and pick out the seeds.
2. Roast the pumpkin seeds without fat in a pan for 3 minutes.
3. Heat olive oil in a saucepan and sauté the onion, pumpkin and cardamom seeds in it for 3 minutes. Deglaze with the juice, coconut milk and vegetable stock. Season with salt and pepper and simmer for 20 minutes.
4. Puree the soup, season to taste, divide into bowls and pour pumpkin seed oil over it.
5. You can also find the recipe on my website https://vegan-cooking-with-thalija.de/archive/1315