Pumpkin soup
Total Duration:
35 min
Portions:
4
Difficulty:
light
Autumn is soup time: our pumpkin soup brings cozy warmth and delicious taste to your kitchen. Perfect for chilly days and cozy evenings.
Fancy a bowl of fall happiness? Then take a look at our recipe and get inspired!
Ingredients
1 Farmer's Snack Cucina Kernel Mix with pine nuts
1 vegetable onion
1 clove of garlic
500g pumpkin
3 carrots
3cm piece of ginger
500ml vegetable stock
1 can of coconut milk
3 tbsp oil
pepper, salt, nutmeg
Preparation
- Finely dice the onion, garlic and ginger.
- Remove the flesh from the pumpkin, wash it thoroughly and cut it into cubes with the skin on.
- Now peel the carrots and also cut them into large pieces.
- Put some oil in a pan and fry the onions, garlic and ginger briefly.
- Now add the pumpkin and carrots and cook until the pumpkin and carrots can be easily pierced with a fork.
- Then deglaze with vegetable stock and continue to cook the vegetables until soft. Then add the coconut milk and simmer.
- Meanwhile, toast the seed mix with a little oil in a pan and set aside.
- Puree the soup with a hand blender and season to taste with salt, pepper and nutmeg.
- Finally, pour the soup into plates and garnish with the roasted seeds as desired. Our tip: more is more!
Seeds Mix
• natural • with pine nuts• as a topping• for pasta, pesto and salad
