Pumpkin soup with coconut milk and ginger

Kids, I LOVE soups! Doesn’t matter which season, but soup is the best. And perfectly fitting for the autumn, I want to share my delicious, creamy, rich, warming pumpkin soup recipe with you. Enjoy it!

Here: my measures are indications, I never really measure ingerients for soup.  

Ingredients

• 1/2 kg potatoes
• 1-2 Hokaido pumpkins, or any other you like
• 1 big onion
• 3 cloves of garlic
• ginger, around 7 cm long
• 2 cans coconut milk
• veggy broth powder + water ( you can also use ready broth, but I never know how much i need at the end)
• salt, pepper, cilantro if you like
• (if you like as a topping: blank sour cream, pumpkin seeds and may serve it with some bread)

Step 1: 

Peel the potatoes and cut them, as well as the pumpkin into smaller cubes (of course you have to half the pumpkins first and remove the seeds). Hokaidos don’t need to be peeled, I don’t know how it is with other pumpkins!? Also peel the onions, garlic and ginger and cut it really small.

Step 2:

Melt a bit butter in your big soup bowl and stew onion, garlic and ginger in it. After that add the potatoes and pumpkins and cover everything with broth / water + broth powder. Let cook until the potatoes are soft.

Step 3:

When the veggies are cooked, turn the heat off and blend everything with a hand-held blender. Then add the coconut milk, season with salt, pepper and maybe cilantro.

We like to eat it with a spoon full of sour cream on top and baguette (without the sour cream it’s even vegan!). 

Source: one of my experiments!