- 1 Hokkaido pumpkin
- 250g carrots
- 1 can coconut milk (fat-reduced works fine as well)
- 1 small onion
- salt, pepper, some broth of your choice
- optional: half apple, small amount of ginger, plus pumpkin seeds to garnish
- Cut the onion and the carrot into small pieces and heat the oil in a large pot (I prefer pumpkin oil, but any oil of your choice will be fine).
- Begin to gently roast the onions and carrots until slightly brown. If you like you can also add some small pieces of ginger or apple, but it's not necessary.
- In the meantime, you can prepare the pumpkin.
- A big advantage of Hokkaido is that you don't need to peel it. So just cut it into half and clean each half with a spoon. If you like, you can keep the seeds to use later. Next, cut the pumpkin into cubes, but you don't have to be so accurate with this because you will be mashing it later anyway ;)
- Add the pumpkin to the pot and continue frying.
- Add the broth (approx. 200ml) and leave to cook for a while until the pumpkin is well done.
- Now it's getting wild. Blend everything with a hand blender until smooth and you can't see any pieces anymore.
- The texture will be very thick now. So it's time to stir in the coconut milk.
- Season with salt and pepper and let cook for a few more minutes, taking care that it does not get too hot.
- Pour into soup bowls and garnish with roasted pumpkin seeds and a little bit of cream or coconut milk if you like.
- Now your soup is ready, so stop reading and enjoy :)
If you’re reading this recipe and are pumpkin-less but want to try it, why don’t you head over to Kate & Kimi and order your pumpkin here.