Pumpkin Soup with Carrot and Ginger

4 SERVINGS

Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS

150 g of carrots
1 small butternut pumpkin (approximately 800 g)
300 ml of water
3 tablespoons of olive oil
2 cloves of garlic
15 g of fresh ginger
600 ml of vegetable broth
150 ml of canned coconut milk
1 tablespoon of fresh coriander (finely chopped)
Salt
Pepper

INGREDIENTS FOR GARNISHING

Cashew nuts

MIGHT BE USEFUL

Cooking utensils

INSTRUCTIONS

1
Peel the carrots and cut them into slices. Clean the pumpkin, peel it, cut it into cubes, and divide them into 2 parts (approximately 500 g and 200 g). Slice the garlic and grate the ginger on a fine grater. Heat 2 tablespoons of olive oil in a pot, add all the carrots and the larger portion of the pumpkin (500 g), and sauté for 7 minutes over medium heat. Then add the garlic and ginger and sauté for another 3 minutes. Pour in the broth and coconut milk, cover with a lid, and cook for 15–20 minutes until the pumpkin softens.
2
Separately, sauté the remaining 200 g of pumpkin in 1 tablespoon of olive oil. Sauté the pumpkin over medium heat for 3 minutes, then pour in 300 ml of water, cover with a lid, and cook for 10 minutes until softened.
3
Blend the pumpkin cooked with coconut milk into a smooth cream using a hand blender. Season with salt and pepper, mix in the cubes of pumpkin that you cooked separately, sprinkle with chopped coriander, and serve.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.