Dinner/Lunch

Carrot Pumpkin Soup

Especially in the cold season, this delicious soup will lift you up with its lovely smell and sweet taste…

Ingredients (for 4 persons):

  • 1 Hokkaido pumpkin
  • 6 big carrots
  • 1 big onion
  • 5¬† cm piece of ginger
  • vegetable broth
  • 1 tsp curry powder
  • 1/2 tsp chili flakes
  • salt & pepper
  • 1/2 can coconut milk

Saute chopped onion and ginger in a big pot with a bit coconut oil. Add carrots and pumpkin in small pieces and saute for a few minutes. Then put water on it until its covered, add the spices and boil the soup for 20 minutes at small heat. Add the coconut milk, boil for another 5 minutes and puree everything. You can decorate the soup with pumpkin seeds and serve chia nut bread as side dish.

Enjoy!

 

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