Pumpkin-Carrot-Soup with Coconut
This delicious and healthy pumpkin soup will make you look like a professional chef. Made with a lot of love and delicious ingredients, this soup simply tastes great.
Servings: 2 Portions
Calories: 276 kcal
Ingredients
- 600 g pumpkin
- 250 g carrots
- 20 g ginger
- 1 onion
- 1 chili
- 1 teaspoon coconut oil
- 250 ml vegetable stock
- 200 ml coconut milk light
- 20 g pumpkin seeds
- 20 ml lemon juice
- some salt
- some pepper
Instruction
- Cut the pumpkin, carrots, onion, ginger, and chili into small pieces.
- Heat coconut oil in a saucepan.
- Put the vegetables in the pot and let everything simmer.
- Deglaze with the vegetable stock and let everything simmer for about 15 minutes.
- In the meantime, roast the pumpkin seeds in a pan without fat until golden brown.
- Puree the cooked vegetables.
- Add the coconut milk.
- Season to taste with lemon juice, salt, and pepper.
- Scatter the roasted pumpkin seeds on top.
- Bon Appetit!
Nutrition Facts
Calories: 276 kcal | Carbohydrates: 29 g | Protein: 7 g | Fat: 13 g