PUMPKIN SOUP

Soup is so sexless, but this one..

Makes: 3-4 bowls of soup
Prep time: 10 or 2 minutes
Cooking time: 20 minutes
Equipment: Soup pan and a immersion blender

Ingredients:
3 cups cubed pumkin
1 medium sweet potato
1 medium white onion
2 cloves garlic
200 ml coconut milk (1 cup)
teaspoon ground ginger
teaspoon cinnamon 
teaspoon turmeric or curry powder 
teaspoon paprika powder
teaspoon ground koriander (cilantro)
1 bouillon cube
500 ml water (2 1/4 cup)

If you decided to buy a whole pumpkin, make sure you take of the peel and deseed it. It takes a little bit of time but you have a lot pumpkin leftover for other recipes. 

When you have a bag of precut or frozen pumpkin cubes you only have to peel and cut the sweet potato, onion and garlic. If you’re really feeling lazy, I’m pretty sure you can buy precut sweet potatoes at the supermarket. 

When everything is peeled and cut in to same sized cubes you can put all of the ingredients accept for the coconut milk in a large soup pan. Bring to en boil, reduce the heat to medium and let simmer for 15-20 minutes. Everything is cooked when you can insert a fork or a knife in a piece of potato very easily. Take the pan of the heat and add the coconut milk in, blend it all together with an immersion blender and your soup is ready!

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