Autumn for me is always connected to falling leaves, apples and pumpkins. Here is an ‘autumnly’ pumpkin soup with a little coconut twist. Perfect for the weekend!
Check out the recipe
Ingredients for 4
1 medium sized Hokkaido pumpkin
1 liter vegetable broth (I buy mine at the health food store)
250ml coconut milk
Pumpkin seed oil
Salt & pepper
Wash the pumpkin, cut it open and remove the seeds. No need to peel the pumpkin, just cut it into approx. 3cm chunks. In parallel fill 1 liter of water into a larger pot (you need a little room to fit the pumpkin) together with the vegetable broth and heat. Add in the pumpkin chunks and let them boil until they are soft. Then you use a blender/mixer to purée the pumpkin. After that you add the coconut milk. Serve the soup in a bowl and drizzle some pumpkin seed oil on top, as well as the pumpkin seeds. If you want, you can season with salt & pepper to your taste. Tadaa! That’s it! As promised – super delicious and super fast soup.
Variation options: Add fresh ginger or fresh coriander!
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