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Pumpkin coconut soup

Details


  • Preparation time: 30 min
  • warmes Gericht
  • quick preparation
Pumpkin coconut soup
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

Rapunzel Products


1906210 Coconut milk
1006055 Coconut oil virgin, HAND IN HAND
1200135 Atlantic sea salt fine
1001400 Pumpkin seed oil toasted, demeter
600940 Pumpkin kernels roasted
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de