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.
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.
If you like cream (You can add it while mixing, or add it to soups on plates).