Pumpkin and Potato Soup with Coconut Milk

Summary

Ingredients

• 500 g pumpkin meat, net (Hokkaido)
• 200 g potato (s)
• 1 cm ginger root
• 1 medium onion (s)
• 2 tablespoon olive oil
• 1 tablespoon syrup (agave syrup), or honey
• 2 tablespoon balsamic vinegar
• 100 ml coconut milk
• 1 liter vegetable stock
• 2 tablespoon soy sauce
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Peel and roughly dice the pumpkin and potatoes. Finely grate the ginger. Peel and roughly dice the onion and then fry it with the ginger in hot olive oil. Add the agave syrup or honey and deglaze with the balsamic vinegar. Add the remaining vegetables and sauté briefly. Then pour in the coconut milk and let everything boil down for 5-10 minutes. Then add the vegetable stock and let everything simmer over a low flame for about 30 minutes. When the vegetables are soft-boiled, puree everything finely. Bring the soup to the boil again briefly, add the soy sauce and season with salt and pepper.