Pumpkin Soup with Sweet Potatoes, Carrots, Ginger and Coconut Milk

Summary

Ingredients

• 800 g Hokkaido pumpkin (se), cleaned
• 500 g sweet potato (s), peeled
• 400 g carrot (s), peeled
• 6 cm ginger
• 1 large onion (s)
• 2 tablespoon coconut oil
• 1 liter vegetable broth
• 400 ml coconut milk
• 1 lemon (s), juice it
• 1 tablespoon curry powder, yellow
• salt and pepper
• 1 handful pumpkin seeds
• some pumpkin seed oil
• possibly chilli

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Instructions

1. Peel the pumpkin, sweet potatoes, carrots, ginger and onion and cut into small pieces. Next, sweat the onions in coconut oil until translucent. Then add the pumpkin, sweet potato, carrot and ginger pieces and sauté too.
2. Now add the vegetable stock and cook everything with the lid on for about 30 minutes. Then puree finely with the hand blender.
3. Now add the coconut milk and lemon juice and bring to the boil. Meanwhile, carefully roast the pumpkin seeds.
4. Next, season the soup with salt, pepper and curry. Place on a plate, sprinkle with pumpkin seeds and serve drizzled with pumpkin seed oil.
5. If you want the soup a little hotter, you can add chilli. Black tiger prawns also taste very good. Fry them in a pan beforehand.
6. 275 Kcal per serving.