Ingredients
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500 g pumpkin
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200 g carrots
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15 g fresh ginger
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1 medium onion
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500 ml vegetables stock
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200 ml coconut milk
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1/2 lemon juice
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1 Tbsp butter
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salt
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pepper
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balsamic vinegaroptional
Directions
Pumpkin soup
is very easy to make and perfect for cold weather as a starter for your dinner. There are millions recipes of pumpkin soup out there, but my husband said that this is the best pumpkin soup he has ever had, so why would you consider using this one? It takes only half an hour of your time and very satisfying.
In this recipe i use balsamic vinegar at the end, but it’s really optional. You can also substitute with some heavy cream to added extra richness.
If you want to try another easy and tasty soup, check also my Potato soup recipe.
Steps
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1
Done
|
Peel and dice the pumpkin and carrots. |
|
2
Done
|
Melt the butter in a large sauce pan over low heat. |
|
3
Done
|
Pour the vegetables stock, cook for 15 minutes or until the vegetables are tender. |
|
4
Done
|
Once you vegetables pureed, pour the coconut milk and add the juice of a half lemon |
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5
Done
|
Serve immediately with a little splash of balsamic vinegar. |
