Pumpkin Cream Soup with Coconut Milk and Ginger
Autumn, apart from taking long and sunny days, brings us (probably as a compensation …) gifts in the form of wonderfully colorful vegetables and fruits.
One of them is pumpkins. Beautiful and orange.
They can be used in many ways.
I personally like her very much and she is often present at my table.
Isn’t she beautiful?
Today I propose a delicious orange pumpkin cream soup with coconut milk and fresh ginger. The fall season is an opportunity to prepare it.
It is creamy, filling, and the ginger gives it an interesting taste and is really delicious.
Pumpkin Cream Soup with Coconut Milk and Ginger
Today I propose a delicious and orange pumpkin cream soup with coconut milk and fresh ginger. The fall season is an opportunity to prepare it. It is creamy, filling, and the ginger gives it an interesting taste and is really delicious.
Ingredients
- 1 average pumpkin
- 2 carrots
- 1 large onion
- 6 slices fresh of ginger
- 6 heads of garlic
- 4 potatoes
- 2 cans of coconut milk
- 3 tbsp olive oil/ rapeseed oil
- 1-2 tbsp clarified butter
- 1 bundles of fresh parsley
- 6 leaves of fresh basil
- 1-2 pinch of salt, pepper
- 1 tbsp of turmeric, sweet pepper
- 1 pinch of cayen pepper, nutmeg, carry
Instructions
- Preheat the oven to 230 ° C. Line a large tray with baking paper and brush it with olive oil. Wash the pumpkin, cut it in half, and remove the seeds and fibers. Then dice it together with the skin.
- Wash potatoes and carrots, peel and dice.
- Peel the onion and dice it.
- Put pieces of vegetables, half an onion and 3 cloves of garlic on a baking tray in the preheated oven. Sprinkle them with a spoonful of olive oil.
- Put in a hot oven and bake for 25 minutes, until the vegetables start to brown at the edges. Remove the baked vegetables from the oven.
- In a pot, heat the clarified butter, fry the second half of the onion and ginger, when the onion starts to blush slightly, roast the spices for about 1-2 minutes, then add the crushed 3 cloves of garlic, stirring the ingredients, after a while I add a slightly toasted pumpkin, potatoes, carrots and onion, fry everything for about 2 minutes.
- Then I reduce the power of the burner, add coconut milk and chopped parsley and basil. Stir, simmer for 5-10 minutes until the vegetables are tender (cook covered (leaving a small gap). Finally, season the soup with salt and pepper.
- Blend the soup into cream with a blender.
- Serves with pumpkin seeds.
Notes
If you like cream (You can add it while mixing, or add it to soups on plates).