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PUMPKIN SOUP WITH GINGER AND TURMERIC

Name: PUMPKIN SOUP WITH GINGER AND TURMERIC
Yield: 4
Cuisine: Europe
Ingredients: 1 onion; 15 g chopped ginger; 2 tea spoons turmeric; 1 kg Pumpkin; 1 spoon coconut oil; 400 ml coconut milk; 1 l Vegetable broth; 30 g nuts; q.b. sage; q.b. Extra virgin olive oil; q.b. hemp seeds

Ingredients

onion 1
chopped ginger 15 g
turmeric 2 tea spoons
Pumpkin 1 kg
coconut oil 1 spoon
coconut milk 400 ml
Vegetable broth 1 l
nuts 30 g
sage q.b.
Extra virgin olive oil q.b.
hemp seeds q.b.

Cooking time:

20 min

Number of person:

Difficulty:

easy

Course:

Diet:

From the world:

Cooking method:

Type of product:

Appliances used:

HAND BLENDER

METHOD

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.

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