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Source: Pixabay: Einladung_zum_Essen

Hokkaido Pumpkin Soup with Coconut Milk

Name: Hokkaido Pumpkin Soup with Coconut Milk
Prep time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 pcs Hokkaido pumpkin; 1 l vegetable broth; 1 pcs onion; 2 cloves garlic; 1 pcs Red pepper; 400 ml coconut milk; 1 pcs ginger; 1 pcs Chilli pepper; 1 ts turmeric; 2 tablespoon Rapeseed oil

Iwa

A recipe for Hokkaido pumpkin soup with coconut milk, suitable for lunch.

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Ingredients

number of servings

1 pcs Hokkaido pumpkin Added to
1 l vegetable broth Added to
1 pcs onion Added to
2 cloves garlic Added to
1 pcs Red pepper Added to
400 ml coconut milk Added to
1 pcs ginger Added to
1 pcs Chilli pepper Added to
1 ts turmeric Added to
2 tablespoon Rapeseed oil Added to

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Directions

60 min.

1. Step

We clean the pumpkin, cut it into smaller pieces and scoop out the seeds.

2. Step

Chop the onion, garlic, and pepper finely.

3. Step

Heat the oil in a pan, add onion, garlic, bell pepper, chopped chili and grated ginger. Sauté for a while.

4. Step

We will add the pumpkin, turmeric and roast everything together.

5. Step

Pour over with vegetable broth, add coconut milk and cook until soft.

6. Step

Then blend everything until smooth and season with salt and spices.

7. Step

We serve it hot with roasted bread.

23 February 2024

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