This wonderfully creamy bucket tissue soup is a long-time favourite with us during the pumpkin season! I always like to cook a little bit more, so that I collect a small supply in the freezer bit by bit. So you always have something ready when you need it quickly.
- 400 g pumpkin flesh (in pieces)
- 1 small piece of ginger (chopped)
- 1 onion (chopped)
- 1 tablespoon coconut oil
- 100 g potatoes (in pieces)
- 1/2 tsp paprika powder
- 1/2 tsp curry
- 400 g vegetable broth
- 200 g coconut milk or milk
- 1 tsp salt
- 1 pinch of nutmeg
- Cress and pumpkin seeds
Fry the onions and ginger with the coconut oil in a pot.
Chop the pumpkin and potatoes in a blender and add them to the pot.
Add paprika powder, curry, pepper, vegetable stock and 100 g (coconut) milk. Cook for 15 minutes.
Sprinkle salt, pepper and nutmeg over it. Add the remaining 100 g (coconut) milk.
Now puree everything with a blender or a blender stick. Decorate with cress and pumpkin seeds.
I also like to make a little bit more, either freezing the rest as a soup portion, or keeping the rest in the fridge for the next lunch. The next day I only have to cook noodles and warm up the pumpkin soup as sauce together with the noodles in a pan. A few more herbs on top - perfect, healthy - and made in about 10 minutes!