Pumpkin Soup with Sweet Potatoes and Coconut Cream

Details

40 min

vegan

Seraphine
(BerlinKitchen)

Ingredients

For 4 servings

1 small pumpkin (about 750 g), seeded and hard fibre removed
1 sweet potato, peeled and cut in pieces
5 tbs Rapunzel olive oil mild, extra virgin
1 onion, chopped
2 tbs Rapunzel Rapadura whole cane sugar
1 tbs ginger, minced
or grated
1 tbs turmeric
3 tbs Rapunzel soup broth, with yeast
50 g Rapunzel coconut cream
1 l water (add more for a thinner consistency)
1 tbs Rapunzel Atlantic sea salt

For serving:

Details

40 min

vegan

Seraphine
(BerlinKitchen)

Pumpkin Soup with Sweet Potatoes and Coconut Cream

Method

Heat up olive oil in a soup pot, add onions and sugar and stir for about two minutes until translucent and caramelized. Add ginger and turmeric, stir and toss in the pumpkin and sweet potato. Stir under heat for 5–7 minutes until the vegetables turn golden. Add water, soup broth and salt and cook under medium heat for about 20 minutes. Add coconut cream and let simmer for 5 minutes. Puree soup with a mixer or immersion blender.

Serve hot with pumpkin seed oil and pumpkin seeds.

Ingredients

For 4 servings

1 small pumpkin (about 750 g), seeded and hard fibre removed
1 sweet potato, peeled and cut in pieces
5 tbs Rapunzel olive oil mild, extra virgin
1 onion, chopped
2 tbs Rapunzel Rapadura whole cane sugar
1 tbs ginger, minced
or grated
1 tbs turmeric
3 tbs Rapunzel soup broth, with yeast
50 g Rapunzel coconut cream
1 l water (add more for a thinner consistency)
1 tbs Rapunzel Atlantic sea salt

For serving:

Details

40 min

vegan

Seraphine
(BerlinKitchen)

Rapunzel Products

Pumpkin seed oil toasted

Rapadura whole cane sugar HAND IN HAND

Creamed coconut

Olive oil mild extra virgin

Vegetable bouillon

Pumpkin kernels roasted

Atlantic sea salt fine