Inspired by the autumn sun and the colorful autumn leaves, I had my first pumpkin soup this year. I hope you enjoy it, too!
1 pumpkin, small size/ 800g
2 tbs oil
20 g ginger
1 small chili
1 l vegetable stock
200 ml coconut milk
100 ml orange juice
1 tsp nutmeg powder
1 tsp curcuma
½ tsp cinnamon
1 tbs agave syrup
some pumpkin seeds
Clean pumpkin and dice roughly.
Peal carrots and slice into rings.
Peal onion and ginger and heat oil in a pot
Cut onion, ginger and chili and sauté. Add carrots and pumpkin and steam briefly.
Quench the vegetables with vegetable stock and let it boil up briefly.
Simmer in the soup for approx. 20 minutes.
As soon as pumpkin and carrots get soft, puree with a blender to a fine mass.
Season with orange juice, coconut milk, spices and agave syrup.
Meanwhile roast pumpkin seeds in a pan and crumble it over the soup.
I also like pumpkin oil instead of seeds, because it gives a refreshing taste.
Serve with some baguette.