Pumpkin Soup with Coconut Milk

Ingredients

• Pumpkin 0 lbs
• Onion 5 oz
• Carrot 5 oz
• Garlic 3 cloves
• Thyme 2 sprigs
• Rosemary 2 sprigs
• Honey 0 oz
• Olive Oil 5 fl oz
• Coconut Milk 15 fl oz
• Ginger 0 oz
• Cinnamon 0 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Cut the pumpkin in half and remove the seeds.

Step 2

Cut it into wedges and place them on a baking sheet lined with foil.

Step 3

Season the pumpkin with salt and pepper, add sprigs of thyme and rosemary, and drizzle with honey. Place in the oven preheated to 355°F (350 degrees Fahrenheit) for about 30 minutes.

Step 4

Coarsely chop the onion, carrot, and garlic.

Step 5

Sauté the vegetables in olive oil until lightly browned.

Step 6

Add 300 ml of water and continue to simmer until tender.

Step 7

Peel the cooked pumpkin, chop it, and add it to the other vegetables.

Step 8

Pour the vegetables with coconut milk and simmer for 15 minutes.

Step 9

Add salt, minced ginger, cinnamon, and pepper to the pot.

Step 10

Blend the soup with an immersion blender and add water if the consistency is too thick.

Step 11

Bring the soup to a boil once more and serve.