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).