P
Pumpkin Coconut Soup
Velvety soup of red kuri squash and coconut milk with ginger — warms you up on chilly evenings.
Ingredients
4 servings
1 red kuri squash
400 ml coconut milk
Alternative: oat cream1 piece ginger
1 onion
700 ml vegetable stock
salt, chili, lime
Preparation
1
Deseed the squash and cut into rough cubes.
2
Sauté the onion and ginger, then add the squash.
3
Deglaze with stock and simmer until soft.
4
Add the coconut milk and blend until smooth.
5
Season to taste with salt, chili and lime.