Pumpkin soup with ginger and tumeric

Name: Pumpkin soup with ginger and tumeric
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 15 g Chopped ginger; 2 tsp Turmeric; 1 kg Pumpkin; 1 spoon Coconut oil; 400 ml Coconut milk; 1 l Vegetable broth; 30 g Nuts; Sage, to taste; Extra Virgin olive oil, to taste; Hemp seeds, to taste

Warm and velvety, this pumpkin soup is gently spiced with fresh ginger and turmeric. Blended with coconut milk and topped with toasted nuts, hemp seeds and crispy sage, it’s a soothing, flavourful dish with a creamy texture and a fragrant finish.

Preparation Time:

30 min

Cooking:

15 min

People:

Difficulty:

Easy

Course:

Diet:

Ingredients

1 Onion

15 g Chopped ginger

2 tsp Turmeric

1 kg Pumpkin

1 spoon Coconut oil

400 ml Coconut milk

1 l Vegetable broth

30 g Nuts

Sage, to taste

Extra Virgin olive oil, to taste

Hemp seeds, to taste

Proceedings

Put the onion and the ginger in the chopping bowl and finely chop. In a big pot add 1 spoon of coconut oil, the chopped mixture and the turmeric. Cook for 5 minutes at medium heat. Add half of the pumpkin cubes and roughly chop, then repeat. Add the pumpkin, the vegetable broth and the coconut milk to the pot. Cook at low heat for 10 minutes.

Place the hand blender in the pot and work until everything becomes homogeneous. Season with salt and pepper to taste.

Garnish with coconut milk, olive oil, 30g of chopped and toasted nuts, hemp seeds and crunchy sage.

Pumpkin soup with ginger and tumeric

Ingredients

Products used

Proceedings

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