Creamy pumpkin carrot ginger soup
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Although we are no true pumpkin experts, but the Hokkaido pumpkin has us impressed very much! Our recipe has also been often used by others, even once fatally with ten times amount of ginger – but no problem: cooking even more soup and freeze it proportioned

The creamy pumpkin carrot ginger soup is delicious, slightly nutty and aromatic. Most nutrients are under the shell, you can cook it, whether green or orange. The hard shell will become very soft during cooking!

If there is just no Hokkaido pumpkin, you can also take the sort Mandarin.

Total Time: 40 Minutes
Prep Time: 15 Minutes
Cooking Time: 25 Minutes

Ingredients

... for 4 servings
Portionen:
1 kg red kuri squash
100 g carrots
onion
8 g ginger
800 ml vegetable broth
200 ml soy cream
1 Tbsp curry powder
1 Tbsp coconut oil

Directions

  • 1
    Hokkaido pumpkin in organic quality does not have to be peeled. Wash well and cut away unsightly places, quarters, remove seeds and cut into ~2 cm cubes
  • 2
    Peel carrots, onion and ginger. Chop carrots in ~2 cm sized pieces. Chop the onion and ginger into small cubes
  • 3
    Heat coconut oil in a pot and sauté onion in it
  • 4
    Give ginger, pumpkin and carrots in the pot and sauté for 2 minutes
  • 5
    Deglaze with vegetable broth and stir in curry. Simmer for 20 minutes until the vegetables are cooked
  • 6
    Give Soya Cuisine into it and blend well

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