Spicy pumpkin cream soup in coconut milk is really incredible – with rich intense spicy taste.
INGREDIENTS
1 tablespoon of coconut oil
1 onion, cut into cubes
2 cloves of garlic, finely chopped
1.5 kg of pumpkin, peeled and cut into cubes
2 teaspoons of ground coriander
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 tablespoon of fresh ginger, finely chopped
Fresh greens for garnish
1 liter of vegetable broth (or water)
1 b (400 ml) of coconut milk
salt and pepper
COOKING
- In a large saucepan, heat the oil, add the onion and garlic and fry until the onion becomes soft.
- Add ground coriander, cumin, cayenne pepper, ginger, mix. Add pumpkin and mix well, add broth (water) and bring to a boil. Reduce the heat and simmer for about 20 minutes, until the pumpkin is tender.
- Add some chopped greens (reserve for serving as well) and beat the cream soup with a blender. Add coconut milk to taste (I added the whole can, but you may need less), season with salt and pepper, heat the soup together with the coconut milk.
- Serve sprinkled with greens.
Bon appetit!
