Like all orange vegetables pumpkin is an excellent source of beta carotene while its seeds are rich in iron. Here is my recipe for a creamy pumpkin soup that is perfect on cold autumn days.
Ingredients:
- 800 g of pumpkin (pealed & cleaned)
- 2 potatoes
- 1 carrot
- 1 medium size onion
- 1 leek
- 4 garlic cloves
- 1 litre of water
- 800 ml of coconut milk
- 1 table spoon of turmeric
- 1 table spoon of ginger (powder)
- salt
- pumpkin seeds
Preparation:
Roughly chop pumpkin, potatoes, carrot, onion and leek. Boil vegetables in water for about 10-15 min, then add finely chopped garlic, turmeric, ginger and salt. Boil until vegetables become soft, even creamy. Remove the soup from heat and blend with a stick blender. Stir in the coconut milk and put back on heat for couple of minutes. Ladle into bowls and sprinkle pumpkin seeds over the soup.
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