Ingredients
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800 g Pumpkin1 medium-sized
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1 pcs Onionmedium-sized
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1 clove Garlic
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2 cm Ginger
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1/2 tsp Turmeric powder
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1/2 tsp Chilli powder hot
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1 tsp Garam masala
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1 tbsp Coconut oil
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400 ml Coconut milk
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1 tbsp Almond butterпо желанию
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to taste Saltoptionally
Directions
An incredibly delicious variation of pumpkin cream of soup. Exactly what you’re looking for in pumpkin season 🙂 This pumpkin & coconut cream of soup tastes a bit like Indian cuisine because of spices used in it. For this soup, I use Hokkaido pumpkin. You don’t have to peel it, it’s sweet, bright, and cooks quick.
We eat this soup for breakfast or dinner.
I highly recommend!
Today's visits: 1.
Steps
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1
Done
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Wash the pumpkin. Cut in in half and remove the seeds. Leave the skin on if you’re using Hokkaido pumpkin. Of not, peel it. |
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2
Done
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Finely dice the onion. Finely chop the garlic, peel and finely grate or chop the ginger. |
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3
Done
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In a pot, heat the coconut oil at medium heat. Add the onion and cook it for 5-7 min until transparent and soft. Add the ginger and garlic and cook together for about a minute. Add the spices. Reduce the heat and cook for around 30 sec. |
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4
Done
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Add the pumpkin, stir, and cook for another minute, stirring. Add enough water to cover the pumpkin. Add salt. Increase the heat and bring to a boil. Reduce to simmer, cover, and cook until the pumpkin is soft. |
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5
Done
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Transfer the pumpkin and broth to a blender and blend until smooth. Return to the pot, add the coconut milk, almond mousse, and water, if needed. Add salt to taste. Bring to a boil, stirring occasionally. |
