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Pumpkin coconut soup


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.

Rapunzel Products

1906210 Coconut milk
1006055 Coconut oil virgin, HAND IN HAND
1200640 Vegetable stock cubes original
1200135 Atlantic sea salt fine
1001400 Pumpkin seed oil toasted, demeter
600940 Pumpkin kernels roasted

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