Pumpkin Cream Soup

Pumpkin cream soup with pumpkin seeds in a black bowl. Grey stone background. Top view.


Pumpkin, 1 kg
Potato, 300 g
Onion, 200 g
Ginger, 20 g
Garlic, 10 g
Coconut milk, 500 g
Honey, 20 g
Olive oil, 20 g
Butter, 20 g
Vegetable broth, 400 g
Pumpkin seeds, 10 g

Cooking method:

  1. Cut the pumpkin with skin and seeds into slices, season with olive oil, salt, pepper, thyme and honey, mix thoroughly and bake in foil until cooked.
  2. Using a spoon to clean the pumpkin from the skin and seeds, it is most convenient to do this with a spoon. Finely chop the onion and garlic and fry in a mixture of olives and butter. Add peeled grated ginger, diced potatoes and vegetable broth. Boil until soft vegetables.
  3. Add the pumpkin, lightly warm and punch the mixture with a blender. Add coconut milk, season to taste with salt. Serve with fried pumpkin seeds.