Pumpkin and Carrot Soup

Summary

Ingredients

• 400 g pumpkin meat (Hokkaido)
• 2 large carrots
• 2 large potatoes, floury
• 1 medium onion (s)
• 0.5 stick ½ leek
• 1 clove garlic
• 2 tablespoon olive oil
• 1 liter vegetable broth
• 1 teaspoon coriander greens, dried
• 1 teaspoon parsley, frozen
• some nutmeg, grated
• Salt and pepper, for seasoning
• little sugar
• 1 squirt lemon juice
• 150 ml coconut milk
• 50 g pumpkin seeds
• Pumpkin seed oil

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Instructions

1. Wash the Hokkaido pumpkin, cut in half, hollow out the core and cut into medium-sized pieces unpeeled. Peel and dice the carrots, potatoes, onion and garlic. Cut the leek into rings.
2. Sauté everything in olive oil in a tall soup pot and deglaze with the prepared hot vegetable stock. Simmer for 20 minutes over medium heat. Finely puree the vegetables with the magic wand, add coconut milk and briefly bring to the boil again. Season to taste with salt, pepper, sugar, lemon juice and nutmeg.
3. Roast the dried pumpkin seeds in a non-stick pan without adding any oil. Arrange the soup in deep plates or soup bowls and refine with 1 teaspoon each of pumpkin seed oil and the pumpkin seeds.