Warming soup with ginger and coconut milk. Ideal for this time of year!
3 portions
Ingredients
- 1 kg organic orange pumpkin (complete pumpkin)
- 1 organic bouillon cube (no yeast or E-621)
- 2 cm fresh ginger
- 125 ml coconut milk
- water
- pumpkin seeds
Preparation
- Preheat oven to 200 degrees.
- Wash and dry the pumpkin.
- Place pumpkin for 15 minutes in preheated oven. It will get nice and soft and easy to cut.
- Peel ginger and make thin slices.
- Take roasted pumpkin out of the oven, cut in half, spoon the pits out. Remove only those parts of the skin that look raised and white/grey.
- Chop pumpkin into wedges.
- Combine pumpkin, ginger and coconut milk in a pan. Add water so the pumpkin is covered for ¾.
- Place the pan on a high fire. Add bouillon.
- Turn fire down as soon as water starts boiling.
- Use a fork to check if the pumpkin is ready: poke it after 10 minutes of cooking.
- Use a blender or to make a creamy soup, serve with pumpkin seeds on top.
Enjoy!
Lunch
Dinner
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