pumpkin soup

  • 1kg (2 pounds) pumpkin
  • 1tbs coconut oil
  • 200ml 6.5 oz) water
  • 150ml (4.5 oz) coconut milk
  • 2tbs lemon juice
  • 2tsp chopped ginger
  • 2tsp curcuma
  • pepper
topping: 2tbs pumpkin seeds
  1. Wash the pumpkin and slice it in chunks.
  2. Put the pumpkin slices in a pan with heated coconut oil and steam it for one minute.
  3. Add water and coconut milk, reduce the heat and let it cook for 10 minutes at minimum heat.
  4. Add lemon juice, chopped ginger, curcuma and pepper and puree the soup in a blender.
  5. Put the pumpkin seeds in a heated pan without oil and steam them for two minutes. Remove them from the heat before they are burned.

health benefits: pumpkin seeds are rich in unsaturated fatty acids, proteins, minerals e.g. iron

tip: You can add some syrup, if the soup is not sweet enough for your taste and some chili flakes for a spicier taste. As topping you can use fresh herbs, which add an extra, intensive flavor, e.g. coriander or parsley.  

vegan pumpkin soup topped with roasted pumpkin seeds
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