Vegan pumpkin soup with coconut milk, garlic and ginger
Ingredients
- 2 tbsp oil
- 1 onion
- 1 clove garlic
- salt, to taste
- pepper, to taste
- 1 tsp ginger, ground
- 1 tsp nutmeg, ground
- ½ tsp cloves, ground
- 1½ tsp Cinnamon
- 2 tsp curry
- 800-900 g pumpkin puree
- 45 g brown sugar
- 950 ml vegetable stock
- 400 ml coconut milk
- pumpkin seeds, for garnish
- herbs, to taste
Utensils
- pot
- mixing spoon
- knife
- cutting board
Instructions
- Heat the oil in a saucepan over medium-high heat.
- Sauté the finely chopped onion for 5 minutes.
- Press the garlic through a press and add to the saucepan with the onions.
- Let sauté for another minute.
- Season with salt, pepper, ginger, nutmeg, cloves, cinnamon, and curry powder.
- Add pumpkin puree with sugar and cover with broth.
- Once boiling, cook over low heat for 15 minutes.
- Add coconut milk and bring the soup to a boil .
- Before serving, garnish the pumpkin soup with pumpkin seeds and herbs.
