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🍽️ Creamy Pumpkin Coconut Soup with Ginger

521 kcal · 50 min · 4 servings

Ingredients

• 800 g Hokkaido pumpkins (cleaned, weighed)
• 600 g carrots (peeled, weighed)
• 1 piece ginger (approx. 5 cm long)
• 1 onion
• 2 tbsp butter
• 1 liter vegetable broth
• 500 ml coconut milk
• salt and pepper
• soy sauce
• 1 lemon, juice from it
• coriander leaves (for garnish)

Instructions

1. 1. Peel the Hokkaido pumpkin, carrots, ginger, and onions.
2. 2. Cut the peeled vegetables and ginger into small cubes.
3. 3. Heat the butter in a pot.
4. 4. Sauté the vegetable cubes in it briefly.
5. 5. Pour in the vegetable broth.
6. 6. Simmer everything on medium heat for 15 to 20 minutes until soft.
7. 7. Puree the mixture until very smooth.
8. 8. Stir in the coconut milk.
9. 9. Season the soup with salt, pepper, soy sauce, and lemon juice.
10. 10. Warm the soup through again briefly.
11. 11. Serve the soup garnished with fresh coriander leaves.

Nutrition per serving

• kcal: 521
• Protein: 8 g · Fett/Fat: 41 g · Carbs: 30 g