Pumpkin coconut soup

Method

Coarsely cube the pumpkin – Hokkaido pumpkin can be used unpeeled. Sauté chopped onion and finely chopped garlic in coconut oil. Add pumpkin, curry turmeric and ginger and roast shortly. Top up with coconut milk and clear soup bouillon and let simmer for approx. 15 minutes. Blend soup mixture and season with salt. Decorate with pumpkin seeds and oil and serve.

Tip: prior to serving add juice from ½ - 1 orange. Heat soup but do not boil. Orange juice gives the soup a pleasant fresh and fruity flavor.

Ingredients

Ingredients

• 600 g Hokkaido pumpkin
• 1 onion
• 1 garlic clove
• 2 Tbsp. Rapunzel coconut oil native
• Curry, turmeric
• Some freshly grated ginger (approx. 3 cm)
• 400 ml Rapunzel coconut milk
• 600 ml Rapunzel clear soup bouillon with organic yeast
• Rapunzel sea salt
• Rapunzel pumpkin seed oil
• Rapunzel pumpkin seeds
• Possibly one orange