Creamy pumpkin Soup


1 pumpkin * (about 1 kg)⁠

1 small sweet potato (about 250 g) (optional)⁠

1 tbsp coconut oil⁠

1 onion diced⁠

2 garlic cloves chopped⁠

a small piece of ginger (15 g) chopped⁠

1 can of coconut milk or cream (400 ml)⁠

about 2 cups vegetable broth (480 ml)⁠

1 tsp red paprika powder⁠

1/2 tsp turmeric⁠

1/2 tsp coriander⁠

Salt and pepper to taste⁠


Preheat the oven to 200 ° C.⁠

Halve the pumpkin and scrap the seeds with a spoon. Then cut each pumpkin half into quarters. Pierce the sweet potato several times with a fork. Brush the pumpkin quarters and the sweet potato with a little olive oil and place a baking sheet lined with baking paper. Roast about 40 minutes until the pumpkin meat and sweet potato is tender.⁠

Heat the coconut oil in a large saucepan over medium heat and sauté the onion for about 6-8 minutes. Add garlic and ginger and stir fry for another minute.⁠

Peel the soft sweet potato and add it to the pot with the soft pumpkin meat and the spices. Add the stock and coconut milk. Bring to a boil, then reduce the heat and simmer for 5-10 minutes to allow the aromas to unfold.⁠

Then remove the soup from the heat and puree either with a blender in the pot or the soup in portions in a blender and mix it creamy.⁠

If necessary, season again and if necessary add a little more broth, if the soup is still too thick.⁠

Serve the pumpkin soup with peanuts, pumpkin seeds, chopped parsley and a swirl of coconut cream (or other toppings).



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