Ingredients:
1 medium pumpkin (approx. 800 g)
1 onion
2 cloves of garlic
1 tablespoon of olive oil
750 ml of vegetable broth
200 ml of coconut milk
1 teaspoon of turmeric
1/2 teaspoon of cinnamon
salt and pepper to taste
fresh coriander for garnish
Preparation:
Start by preparing the pumpkin. Peel it, remove the seeds, and dice the flesh. Finely chop the onion and garlic.
Heat the olive oil in a large pot, then add the onion and garlic. Sauté for a few minutes until soft and lightly golden.
Add the chopped pumpkin, turmeric, and cinnamon. Stir until combined.
Pour in the vegetable broth and simmer for about 15-20 minutes, or until the pumpkin is tender.
Once the soup is cooked, blend it until smooth using a hand blender or a stick blender.
Add the coconut milk and season with salt and pepper to taste. Simmer for a few more minutes to thoroughly combine the soup.
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