Pumpkin Coconut Soup

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Pumpkin Coconut Soup
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Ingredients
800 grams Pumpkin (seedless, diced)
1 carrot (diced)
3 tablespoons butter
1 Beef broth
salt
freshly ground peppers
1 garlic clove
1 bunch scallions
1 teaspoon ginger (freshly grated)
½ teaspoon cinnamon
Nutmeg
400 grams Coconut milk
150 grams Double cream
2 tablespoons Shredded coconut
How healthy are the main ingredients?
PumpkinCoconut milkgingercarrotsaltgarlic clove

Preparation steps

1.

Rinse and dry scallions, chop white parts coarsely, set aside green parts for garnishing. Heat butter in a pan, saute white scallion parts until translucent. Add ginger, diced pumpkin and carrots, saute together for a few minutes. Add broth, season with salt and pepper. Add nutmeg and cinnamon spice. Squeeze garlic through a  garlic press, add to soup. Simmer for 20 minutes. 

2.

Puree soup and bring to a boil. Add cream and coconut milk. Reheat.

3.

Pour soup into bowls, sprinkle with scallion and grated coconut. Serve.