4 big servings
Here aromas and tastes are in perfect harmony – this is my variation of pumpkin soup. It’s so spicy, this way we love it at home. Optionally, you can reduce the hot ingredients.
What more to say about pumpkin and ginger – just a perfect combination! I believe you will like it.
Products you need:
1 small pumpkin (see the picture)
1 big sweet potato
1 small ginger root
2 small/medium-sized turmeric roots
2 medium-sized carrots
1 tbsp. of salt
black pepper to taste
3 tbsp. of coconut cream
olive oil/sunflower oil, optional
crushed into big pieces chili pepper in olive oil (for sprinkling)
Rinse, clean and cut all vegetables (including roots) into larger pieces.
Put them in a saucepan with spices (salt and pepper). I pour hot water to cover the contents and a little above.
It boils for 30 minutes on low temperature.
Remove from the hob and blend.
Add coconut cream and stir well.
Optionally, add some olive oil/sunflower oil to taste if you feel that cream is not enough for you.
When serving, sprinkle each portion with the chili pepper in olive oil (this spice I buy as a ready mix).
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