This is seriously my favorite soup recipe lately. Pumpkin is obviously a must in fall, but the combination with coconut makes it soft and creamy as well!
What you need:
- 400 grams pumpkin, cubed
- 100 ml coconut milk
- 1 vegetable stock cube
- paprika powder
- pumpkin seeds
- optional: cubed goat cheese
Instructions:
- Put the pumpkin cubes with the stock cube into a soup pan with enough water to just cover it, not too much! Bring it to a boil, put the fire on low heat and let it simmer until the pumpkin is soft.
- In the meantime roast the pumpkin seeds in a dry skillet with a pinch of salt, once they pop, they’re done!
- When the pumpkin is soft, blend everything to a smooth mixture.
- Add the coconut milk and paprika powder to taste and give it a good stir, so everything is well combined.
- Divide the soup in bowl and finish top it with some paprika powder, pumpkin seeds and if you like some goat cheese.
Mom tip:
Steam the pumpkin in stead of boiling it and put some soft cubes aside to use in home made baby soup.
Photo credit: Cala
Because of the dark evenings it’s hard to take my own pictures, that’s why I chose to use this one. Here’s one ugly phone photo I made of mine:
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