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all recipes
Soup
Roasted Pumpkin Soup with Coconut Cream
Details
1 h 20 min
vegan
print
Seraphine
(BerlinKitchen)
Ingredients
6?8 servings
1 pumpkin ca. 2 kg
4 tbs
Rapunzel olive oil, fruity, extra virgin
2 tbs
Rapunzel Rapadura whole cane sugar
2 onions, chopped
3 cloves of garlic, minced
2 tbs ginger, minced
1 tbs cumin
1 tbs coriander
1.5 l water (or add more water for a thinner consistency)
200 ml
Rapunzel white wine Grigio DOC Venezia
50 g
Rapunzel coconut cream
1 tbs
Rapunzel Atlantic sea salt
To serve:
Rapunzel pumpkin seeds, toasted
Rapunzel pumpkin seed oil, toasted
Details
1 h 20 min
vegan
print
Seraphine
(BerlinKitchen)
Roasted Pumpkin Soup with Coconut Cream
Method
Preheat oven to 400 °F.
Cut the pumpkin in two halves and take out the seeds and fibre. Sprinkle 2 tbs olive oil and whole cane sugar over the cut side of the pumpkin and cover loosely with foil. Bake the pumpkin in the oven for 50 min to an hour.
In a large soup pot heat the remaining olive oil, add the onions and cook for about 2 min until translucent. Add garlic, ginger, cumin and coriander and stir with a wooden spoon until the flavors come out. After the pumpkin is baked in the oven, scoop the flesh out of the thick shell and add to the soup pot with water and bring to boil. Add wine and coconut cream and cook on medium heat for about 10 min. Mix with a blender until smooth, to attain a thinner consistency just add a bit more water.
Add salt and serve with pumpkin seeds and pumpkin oil.
Roasted Pumpkin Soup with Coconut Cream
Ingredients
6?8 servings
1 pumpkin ca. 2 kg
4 tbs
Rapunzel olive oil, fruity, extra virgin
2 tbs
Rapunzel Rapadura whole cane sugar
2 onions, chopped
3 cloves of garlic, minced
2 tbs ginger, minced
1 tbs cumin
1 tbs coriander
1.5 l water (or add more water for a thinner consistency)
200 ml
Rapunzel white wine Grigio DOC Venezia
50 g
Rapunzel coconut cream
1 tbs
Rapunzel Atlantic sea salt
To serve:
Rapunzel pumpkin seeds, toasted
Rapunzel pumpkin seed oil, toasted
Details
1 h 20 min
vegan
print
Seraphine
(BerlinKitchen)
Roasted Pumpkin Soup with Coconut Cream
Rapunzel Products
Pumpkin seed oil toasted
Rapadura whole cane sugar HAND IN HAND
Olive oil extra virgin
Pinot Grigio DOC Venezia
Creamed coconut
Pumpkin kernels roasted
Atlantic sea salt fine
HAND IN HAND
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