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Pumpkin Soup with an asian touch

Pumpkin Soup with an asian touch


Ingredients:

  • 800 g pumpkin
  • 600g carrots
  • 3 onion
  • 5 cm Ginger
  • 1 orange
  • 4 tablespoons olive oil
  • 1 l vegetable soup
  • 500 ml coconut milk
  • Salt and pepper
  • To garnish with some coriander
Instructions:

  1. Peel the pumpkin, scrape out the seeds with a spoon and cut the pumpkin flesh into small cubes.
  2. Peel the carrots, the onions and the Ginger and cut it all into little pieces.
  3. Then all to the pan for 8-10 min you turn it in olive oil.
  4. Now the vegetable soup and let it all cooking for 20 minutes.
  5. Add the coconut cream and the orange and puree finely with an immersion blender.
  6. At the end you garnish with a little coriander and prawns.