Cooked - Creamy Pumpkin Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Pumpkin Soup

4.0

400-500g of pumpkin, cut into cubes

1 can of light coconut milk or regular coconut milk

2 carrots, peeled and chopped

1 big onion, peeled and chopped

2 cloves of garlic, peeled and crushed

1 teaspoon of grated ginger or ½ tablespoon of ginger powder

2 tablespoons of olive oil

750mL-800mL of water (or more depending on consistency)

Salt and pepper to taste

Optional: 1 medium potato, peeled and chopped

1 handful of mix seeds (pumpkin, sunflower, pine)

Coriander leaves

Roughly chop pumpkin, carrots, onion, garlic and potatoes. It doesn't matter how you chop them as they will be blended.
Optional step: Roast pumpkin in olive oil for about 20 minutes in the oven on 180 degrees - you don't have to do it but if you roast the pumpkin, it gives the soup this extra smoky taste and you will love it!
Add all ingredients, including the coconut milk, into a pressure-cooker and cook for about 20 to 25 minutes.
Turn off heat and let the vegetable mix cool down for a little.
Use soup mixer to mix vegetables well or pour mix into blender and mix until you get a smooth consistency.
Serve soup and garnish with seeds and coriander leaves. Have with some nice toasted sourdough bread on the side.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 30m

Created 77 weeks ago

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