Although pumpkin soup is typically made in autumn, it is prepared much more often. In short, whenever you feel like a good meal that warms you up and is not complicated to prepare. In addition to the creamy consistency and great taste, you will love the pumpkin seeds with which we serve the soup. Their crunchy consistency takes the dish up a notch.
Ingredients:
- 600 g pumpkin
- 600 ml vegetable stock
- 200 ml coconut milk
- 5 cm (2 inch) piece of ginger
- 3 cloves garlic
- 2 tbsp olive oil
- 1 piece (approx. 300 g) sweet potato
- 1 small carrot
- 1 onion
- ground pepper to taste
- salt to taste
Ingredients for serving:
- 50 g pumpkin seeds
- fresh herbs to taste (parsley, coriander)
- a little coconut milk for drizzling over soup
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Method:
Start by peeling the sweet potato and cutting it into cubes together with the pumpkin, there is no need to peel the pumpkin. Then clean the carrots and cut them into slices. Sauté the finely chopped onion, garlic and ginger in the oil. Then add the sweet potato, carrots and pumpkin.
Sauté together and then pour in the stock and coconut milk. Season with salt as needed, cover the pot with a lid and cook until the vegetables are soft, this will take about 20 minutes.
When done, take an immersion blender and blend the soup until smooth. Then season with ground pepper and salt as needed and you’re all set. Serve with fresh herbs and pumpkin seeds, which you can dry roast in a pan beforehand. Garnish the plate with a few drops of coconut milk for effect.
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|
Nutritional values |
1 serving (total 5 servings) |
|---|---|
| Energy value | 287 kcal |
| Protein | 8 g |
| Carbohydrates | 27 g |
| Fats | 15 g |
| Fibre | 6 g |
Pumpkin soup stands out for its great taste and beautifully smooth consistency. It is the perfect contrast to the crunchy seeds added.
Feel free to share your creations with us on social media by tagging #gymbeamcom.