Vegan Coconut Pumpkin Cream Soup with Toasted Pumpkin Seeds
25 min
Pataky Péter
Preparation method
1
Finely dice the onion, garlic, and ginger and sauté them in olive oil.
2
If using, the chopped chili can be added at this point.
3
Add the diced pumpkin and sauté for a few minutes, then pour in half of the coconut milk and broth.
Chef's tip
You can also roast the pumpkin in the oven beforehand for a deeper, sweeter soup. The chili can be omitted, but if you remove the seeds and veins, the chili will barely be spicy. Other plant-based milks can also be used, but the flavor of coconut pairs very well with pumpkin.
Ingredients
Price per portion:HUF 2,145.92
INGREDIENTS
You probably have at home
Nutritional values
Energy value
878.64 kJ210 kCal