Pumpkin soup with coconut cream, ginger and mango
Time
Preparation time: 30 min.
Cooking or baking time: 20 min.
Total preparation time: 50 min.
Reading Ellaberta's delicious recipe, I thought of my pumpkin soup favorite that I would not want to withhold from you.
ingredients
- 1 big Hokkaido
- 1 kg of carrots
- 1 tin of coconut cream / cream, approx. 400ml
- 1 large piece of ginger (about 10 cm)
- 1 large glass of mango juice (orange juice goes too)
- Chicken or vegetable stock
- Chilli flakes, turmeric, some curry
- Ghee or a tablespoon of butter
preparation
- Wash pumpkin, stalk and cut off smallpox, chop.
- Peel carrots and cut into pieces.
- Ginger peel and finely chop.
- Sauté pumpkin, carrots and ginger in a stock pot in ghee or butter until it smells and has first seared spots. Then add so much broth until everything is just covered. Bring to a boil and simmer for 15 to 20 minutes.
- Then add coconut milk and juice and puree everything.
- Season with chilli flakes, turmeric, curry and salt if necessary.
Warms up and tastes great. Good Appetite!
