Have you already tried Pumpkin Soup with Turmeric and Coconut Cream?

Around this time of the year you probably have plenty of pumpkins lingering around,…

Ingredients (4-6 persons)

-1 medium sized pumpkin, roughly chopped (~4 to 6 cups)

-1 tablespoon coconut oil

-1 onion, chopped

-2 garlic cloves, chopped

-1 tablespoon finely grated ginger

-1 small red chili, seeds removed and diced (start with ½ or ¼ for less spicy version)

-1 tablespoon coriander

-2 teaspoon turmeric

-salt to taste

-1 liter vegetable stock

-200 ml coconut cream

-fresh coriander (optional)

Directions

1. Saute the onion for a few minutes and than add the garlic, ginger, chili pepper and spices (coriander, turmeric and a pinch of salt) in coconut oil for a few minutes.

2. Add the pumpkin and sauté for 5 minutes.

3. Add vegetable stock and simmer on low heat for 15 minutes (~until pumpkin is cooked).

4. Puree with a hand-held blender or food processor until smooth, than add the coconut cream

5. Serve with some fresh coriander.

Tip: I’ll add some garlic bread crumbs for the kids.