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🍲 Creamy Pumpkin Coconut Soup with Fresh Oranges

343 kcal · 30 min · 4 servings

Ingredients

• 400 g pumpkin (cleaned, weighed)
• 400 g carrots
• 800 ml vegetable broth (instant)
• 3 oranges
• 1 tbsp butter
• 100 g whipping cream
• 150 ml coconut milk (unsweetened, can)
• 2 tsp fresh grated ginger
• salt
• pepper (from the mill)
• sugar
• 1 tsp coriander (ground)
• 2 tbsp coconut flakes

Instructions

1. 1. Cut the pumpkin into small cubes.
2. 2. Peel the carrots and cut them into cubes as well.
3. 3. Place the vegetables and vegetable broth into a pot.
4. 4. Bring the mixture to a boil.
5. 5. Cook the vegetables until tender for about 15 minutes.
6. 6. Peel the oranges completely with a sharp knife, including the white pith.
7. 7. Carefully cut out the orange fillets between the membranes.
8. 8. Catch the released juice in a bowl.
9. 9. Squeeze the remaining fruit pieces by hand to extract the juice.
10. 10. Sauté the orange fillets in butter for 1 to 2 minutes.
11. 11. Puree the cooked soup until creamy.
12. 12. Stir in the cream and coconut milk.
13. 13. Season the soup with ginger, salt, pepper, sugar, and coriander.
14. 14. Add the orange fillets and the collected juice to the soup.
15. 15. Let the ingredients heat through briefly in the soup.
16. 16. Serve the soup sprinkled with coconut flakes.

Nutrition per serving

• kcal: 343
• Protein: 6 g · Fett/Fat: 22 g · Carbs: 29 g