Soups

Pumpkin coconut soup

Name: Pumpkin coconut soup
Prep time: 20 min
Total time: 20 min
Yield: For 4 persons
Ingredients: 600 g Hokkaido pumpkin; 1 onion; 1 garlic clove; 2 Tbsp. Rapunzel coconut oil native; Curry, turmeric; Some freshly grated ginger (approx. 3 cm); 400 ml Rapunzel coconut milk; 600 ml Rapunzel clear soup bouillon with organic yeast; Rapunzel sea salt; Rapunzel pumpkin seed oil; Rapunzel pumpkin seeds; Possibly one orange

20 Min.

For 4 persons

Vegan

Info

Perptime 20 Min.

Ingredients

Portions

600 g Hokkaido pumpkin
1 onion
1 garlic clove
2 Coconut oil virgin HIH
Curry, turmeric
Some freshly grated ginger (approx. 3 cm)
400 ml Coconut milk HIH
600 ml Vegetable stock cubes original
Atlantic sea salt fine
Pumpkin seed oil toasted
Pumpkin kernels roasted
Possibly one orange

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

Preparation

Coarsely cube the pumpkin – Hokkaido pumpkin can be used unpeeled. Sauté chopped onion and finely chopped garlic in coconut oil. Add pumpkin, curry turmeric and ginger and roast shortly. Top up with coconut milk and clear soup bouillon and let simmer for approx. 15 minutes. Blend soup mixture and season with salt. Decorate with pumpkin seeds and oil and serve.

Tip: prior to serving add juice from ½ - 1 orange. Heat soup but do not boil. Orange juice gives the soup a pleasant fresh and fruity flavor.