Creamy pumpkin soup

Autumn wraps itself around us like a golden blanket and we like to go inside, for comfort and togetherness
In that context, we would like to recommend the following recipe for a rich, delicious and creamy pumpkin soup, which makes itself particularly good in good company.

📌​ You need that

• 1 large Hokkaido pumpkin
• 2 large carrots
• 1 red pepper
• 2 onions
• 2 cloves of garlic
• 1 tsp. Cumin
• 1/2 tsp. Ginger
• possibly 1 fresh chili or 1 tsp. Chili flakes
• 2 tbsp. olive oil for frying
• 1 vegetable bouillon cube
• 400ml coconut milk (or cooking cream)
• Season with salt and pepper

 

🔪​ Procedure

1. Rinse the pumpkin thoroughly, keep the skin on and cut the pumpkin into cubes.
2. Peel the carrots and cut them together with peppers into rough cubes.
3. Fry all the vegetables in a pan with spices and oil for a few minutes.
4. Add bouillon cube and cover the vegetables 2/3 with water (better too little than too much, as more can always be added), and cook the vegetables until tender for approx. 30 min.
5. Blend the vegetables with a blender or stick blender directly in the pot.
6. Add coconut milk (or cooking cream) and slowly bring the soup to a boil.
7. Taste with salt and pepper and possibly extra spices.

 

Welcome! 🎃