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🍽️ Creamy Pumpkin Coconut Soup

485 kcal · 30 min · 4 servings

Ingredients

• 800 g pumpkin flesh (without seeds, diced)
• 1 carrot (diced)
• 3 tbsp butter
• 1 chicken stock cube
• 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
• 150 g double cream
• 2 tbsp coconut flakes

Instructions

1. 1. Wash the spring onions and remove the dry ends.
2. 2. Roughly chop the white parts of the onions.
3. 3. Save a few pieces of the green part to garnish the soup later.
4. 4. Heat butter in a pot.
5. 5. Add the chopped white onion parts to the hot butter.
6. 6. Sauté the onions until they become translucent.
7. 7. Add the ginger, pumpkin cubes, and carrots to the pot.
8. 8. Let the vegetables sweat for a short time.
9. 9. Pour the broth into the pot.
10. 10. Season the soup with salt, pepper, nutmeg, and cinnamon.
11. 11. Press the garlic clove directly into the soup.
12. 12. Let the soup simmer for about 20 minutes.
13. 13. Puree the soup finely with a hand blender.
14. 14. Stir in the Creme double and the coconut milk.
15. 15. Bring the soup to a brief boil.
16. 16. Taste the soup and adjust the seasoning if needed.
17. 17. Slice the saved green onion parts into thin rings.
18. 18. Sprinkle the finished soup with the onion rings and coconut flakes.
19. 19. Serve the soup hot.

Nutrition per serving

• kcal: 485
• Protein: 7 g · Fett/Fat: 42 g · Carbs: 22 g