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Hokkaido Pumpkin Soup with Coconut Milk
A recipe for Hokkaido pumpkin soup with coconut milk, suitable for lunch.
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Ingredients
number of servings
4
- 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
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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.
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