Creamy pumpkin soup

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

📌 You need that

  • 1 large Hokkaido pumpkin
  • 2 large carrots
  • 1 red bell 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 stock cube
  • 400 ml coconut milk (or cooking cream)
  • Season with salt and pepper

🔪​ Procedure

  1. Rinse the pumpkin thoroughly, keep the peel on and dice the pumpkin.
  2. Peel the carrots and cut them together with peppers into coarse cubes.
  3. Fry all the vegetables in a pan with spices and oil for a few minutes.
  4. Add stock 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 pan.
  6. Add coconut milk (or cooking cream) and slowly bring the soup to a boil.
  7. Season to taste with salt and pepper and possibly extra spices.

Bon appetite! 🎃