Toasted Pumpkin Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g Hokkaido pumpkin (se)
- 2 large potatoes, waxy
- 1 shallot (s)
- 1 small parsnip (s)
- 1 carrot (s)
- 5 cloves garlic
- 2 tablespoon maple syrup
- 4 tablespoon cooking oil
- 100 ml coconut milk
- 400 ml vegetable stock
- 0.5 ½ lemon (n)
- 1 small Piece (s) ginger
- 1 pinch (s) chilli
- 1 teaspoon turmeric powder
- 1 pinch (s) nutmeg
- 1 pinch (s) cayenne pepper
- some coriander
- some seeds, mixed
- extra pumpkin seed oil
- some herbs at will
Print Recipe
Pin Recipe Instructions
- 1. Preheat the oven to 200 degrees. Peel and roughly cut the carrots, parsnips and shallots. Wash the pumpkin, cut into thumb-sized pieces and put everything in the oven with the maple syrup, cooking oil and salt for 25 minutes.
- 2. In the meantime, peel the garlic and place with the chilli in the oven with the vegetables for 10 minutes.
- 3. Toast the kernels in the pan.
- 4. Put the vegetables in a saucepan with the broth and coconut milk. Add the ginger, turmeric, nutmeg, coriander seeds and cayenne pepper, puree and simmer over medium heat.
- 5. Season to taste with salt, pepper and lemon.
- 6. Garnish and serve.
- Bon appetit, if you liked it, please link me in your Insta story
- All the best
- Your all colors
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