Soups

Pumpkin Soup with Sweet Potatoes and Coconut Cream

Name: Pumpkin Soup with Sweet Potatoes and Coconut Cream
Prep time: 40 min
Total time: 40 min
Ingredients: 1 small pumpkin (about 750 g), seeded and hard fibre removed; 1 sweet potato, peeled and cut in pieces; 5 tbs Rapunzel olive oil mild, extra virgin; 1 onion, chopped; 2 tbs Rapunzel Rapadura whole cane sugar; 1 tbs ginger, minced or grated; 1 tbs turmeric; 3 tbs Rapunzel soup broth, with yeast; 50 g Rapunzel coconut cream; 1 l water (add more for a thinner consistency); 1 tbs Rapunzel Atlantic sea salt; Rapunzel pumpkin seeds, toasted; Rapunzel pumpkin seed oil, toasted

Seraphine Wilhelm

40 Min.

Only 1 portion

Vegan

Info

Perptime 40 Min.

Ingredients

Portions

1 small pumpkin (about 750 g), seeded and hard fibre removed
1 sweet potato, peeled and cut in pieces
5 Olive oil mild extra virgin
1 onion, chopped
2 Rapadura whole cane sugar HIH
1 tbs ginger, minced or grated
1 tbs turmeric
3 Vegetable bouillon
50 g Creamed coconut
1 l water (add more for a thinner consistency)
1 Atlantic sea salt fine
Pumpkin kernels roasted
Pumpkin seed oil toasted

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Heat up olive oil in a soup pot, add onions and sugar and stir for about two minutes until translucent and caramelized. Add ginger and turmeric, stir and toss in the pumpkin and sweet potato. Stir under heat for 5–7 minutes until the vegetables turn golden. Add water, soup broth and salt and cook under medium heat for about 20 minutes. Add coconut cream and let simmer for 5 minutes. Puree soup with a mixer or immersion blender.

Serve hot with pumpkin seed oil and pumpkin seeds.

USED RAPUNZEL PRODUCTS

Pumpkin seed oil toasted

Rapadura whole cane sugar HIH

Creamed coconut

Olive oil mild extra virgin

Vegetable bouillon

Pumpkin kernels roasted