pumpkin soup with coconut milk
pumpkin cream soup
Difficulty: easy
portions
4
preparation time
20
min.cooking time
30
min.calories / portion
approx. 261
kcalRecipe: The pumpkin cream soup - a classic in the autumn time. You can find my recipe here:
Ingredients:
- 1
Hokkaido pumpkin – diced
- 2
onions – diced
- 1 tsp
ginger – chopped
- 1 1/2 liters
of vegetable broth
- 1 can
of coconut milk
- 1 tbsp
oil
- 1 tbsp
flour
salt, pepper
Preparation:
Heat the oil in a saucepan and sauté the onions until golden brown.
Add the ginger and pumpkin pieces, stir well and fry for about five minutes.
After frying, add the flour to the saucepan and stir.
Then pour the broth into the pot and let everything cook on medium for about 15 minutes.
Finally, the soup is pureed once and returned to the stove. There the coconut milk is added and stirred.
Season with salt and pepper, simmer gently for another five minutes and the delicious pumpkin soup is ready.
Tip:
- Toasted pieces of bread, pumpkin seeds or even a cream topping are suitable for serving.
NURRENCIES per serving
Caloric content:
261 kcal
Carbohydrates:
20 g
Proteins:
4 g
Fiber:
5 g
Fats:
19,5 g
Discover my recipe on Instagram!
