A hearty pumpkin soup

A filling pumpkin soup is the perfect dish for cold days, full of flavour and aroma. The main ingredient is pumpkin, which gives the soup its creamy texture and delicate sweetness. The addition of carrots, potatoes, onions and garlic enriches the flavour, while curry and ginger add a spicy and aromatic touch. Coconut milk gives the soup a velvety texture and an exotic flavour that pairs perfectly with the pumpkin. The soup is easy to prepare and is perfect as a healthy and nutritious meal for lunch or dinner.

The preparation of pumpkin soup is simple and quick. All the ingredients are cooked together and then blended to a smooth cream. Adding coconut milk at the end makes the soup extra creamy and tender. It can be served with a variety of accompaniments, such as fresh coriander, pumpkin seeds or natural yoghurt, which adds to the beauty and flavour.

A filling pumpkin soup is an excellent choice for those looking for a healthy and nutritious meal. It is full of vitamins and minerals, yet low in calories. It is the perfect dish for winter evenings and will warm and satiate anyone.

A hearty pumpkin soup

Portions: 4 Preparation time: 15 minutes Cooking time: 30 minutes 30 minutes

Nutritional values 250 kcal 12g fat

Assessment: 5.0/5

( 1 votes )

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INGREDIENTS

• 1 kg pumpkin (e.g. hokkaido or musk)
• 1 large onion
• 2 cloves of garlic
• 2 carrots
• 2 potatoes
• 1 litre of vegetable broth
• 200 ml coconut milk
• 2 tbsp olive oil
• 1 teaspoon curry powder
• 1 teaspoon freshly grated ginger
• Salt and pepper to taste
• Fresh coriander for garnish
• Pumpkin seeds to sprinkle on top (optional)

INSTRUCTIONS

Preparation of vegetables:

• Peel the pumpkin, remove the seeds and cut into cubes.
• Peel and dice the onions, garlic, carrots and potatoes.

Frying vegetables:

• In a large pot, heat the olive oil. Add the onion and garlic and fry over a medium heat until softened, about 5 minutes.
• Add the carrots, potatoes and pumpkin. Fry for a further 5 minutes.

Cooking soup:

• Add curry powder and fresh ginger, fry for 1-2 minutes until flavours are released.
• Pour in the vegetable broth, bring to the boil, then reduce the heat and simmer for about 20-25 minutes until the vegetables are tender.

Blending:

• Blend the soup to a smooth cream using a hand blender. Add coconut milk, salt and pepper to taste. Blend until the ingredients are combined and the soup is smooth.

Serving:

• Serve the soup hot, garnished with fresh coriander and sprinkled with pumpkin seeds.

NOTES

• Pumpkin: You can roast the pumpkin before adding it to the soup for a deeper flavour.
• Coconut milk: You can substitute another plant-based milk or cream to adjust the taste and texture.
• Extras: Add a tablespoon of natural yoghurt or sour cream before serving for extra creaminess.