This Pumpkin soup recipe is the tastiest version you will ever try and maybe the healthiest too, with ginger and coconut cream as part of the ingredients. The preparation process is very straightforward, It can be prepared in advance and the delicious taste makes it perfect to be enjoyed warm at lunch or cold as a light summer/spring dinner.
Vegan
Lactose Free
Kids Friendly
Vegetarian
Gluten Free
Vegan
Lactose Free
Kids Friendly
Vegetarian
Gluten Free
Equipment
- cooker and blender
Ingredients
- 1 Pumpkin Butternut (960 gr)
- Fresh Grated/sliced Ginger (15 gr)
- Skinless Sweep Potato (160 gr)
- 1 can coconut cream (250 ml)
- 1 Liter Water
- Gluten-Free Vegetable stock(optional)
- Pinch of Himalayan Salt to taste
Toppings
- 2 tbsp spring onions
- 1 tbsp pumpkin seed
Instructions
- Remove the skin of the pumpkin and chop it into big pieces, do the same with the sweet potato.
- Remove the skin of the ginger using a teaspoon, then grate or slice it.
- Add the solid ingredients to a pot, and cover them with water (approx. 1L). Cook until the ingredients feel soft when inserting a knife. Remove them from the stove and let them cool a bit.
- Using a blender reduce them to a cream, then add the coconut cream, mix well, taste, and check the salt.
- Before serving add spring onions, pumpkin seeds, or any other toppings you like.