Pumpkin soup
Course: appetizersDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesIngredients
500 g pumpkin
200 g carrots
15 g fresh ginger
1 medium onion
500 ml vegetables stock
200 ml coconut milk
1/2 lemon juice
1 Tbsp butter
salt
pepper
balsamic vinegar (optional)
Steps
- Peel and dice the pumpkin and carrots.
Chop finely the onion and ginger.
- Melt the butter in a large sauce pan over low heat.
Add the chopped onion, ginger, pumpkin, carrots and sauté for 5 minutes or until the onion turn translucent.
- Pour the vegetables stock, cook for 15 minutes or until the vegetables are tender.
Set your machine to puree and begin to mash the vegetables.
- Once you vegetables pureed, pour the coconut milk and add the juice of a half lemon
Season with salt and pepper to taste.
- Serve immediately with a little splash of balsamic vinegar.
