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🍽️ Creamy Pumpkin Coconut Soup

367 kcal · 30 min · 4 servings

Ingredients

• 800 g pumpkin flesh (without seeds, diced)
• 1 carrot (diced)
• 3 tbsp butter
• 1 l meat broth
• salt
• pepper from the mill
• 1 clove garlic
• 1 bunch spring onions
• 1 tsp ginger (freshly grated)
• 0.5 tsp cinnamon
• nutmeg
• 400 g coconut milk (can)
• 150 g double cream
• 2 tbsp coconut flakes

Instructions

1. 1. Wash the spring onions and remove the green tops.
2. 2. Roughly chop the white part of the onions.
3. 3. Heat butter in a pot and sauté the chopped white onion parts until translucent.
4. 4. Add the ginger, pumpkin cubes, and carrots to the pot.
5. 5. Let the vegetables sweat for a short time.
6. 6. Pour in the vegetable broth.
7. 7. Season the soup with salt, pepper, nutmeg, and cinnamon.
8. 8. Press the garlic clove directly into the soup.
9. 9. Let everything simmer on low heat for about 20 minutes.
10. 10. Puree the soup until creamy using a hand blender.
11. 11. Stir in the Creme double and the coconut milk.
12. 12. Bring the soup to a brief boil.
13. 13. Finally, adjust the seasoning to taste.
14. 14. Sprinkle the finished soup with coconut flakes.
15. 15. Serve the soup immediately.

Nutrition per serving

• kcal: 367
• Protein: 5 g · Fett/Fat: 33 g · Carbs: 14 g