Pumpkin and coconut soup

Name: Pumpkin and coconut soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Pumpkin (e.g. Hokkaido); 1 Onion; 2 TABLESPOONS butter/margarine; 2-3 TEASPOONS Curry, grinded. Chili; 1 (160 ml) small can of unsweetened coconut milk; 3-4 Tsp Vegetable broth; 3 TABLESPOONS Pumpkin seeds; 1-2 stem(s) Borage; 1-2 TEASPOONS liquid honey; 7-10 Tbsp salt, pepper; 2 TEASPOONS Pumpkin seed oil; 2 TABLESPOONS Coconut chips or flakes

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Pumpkin (e.g. Hokkaido)
1 Onion
2 TABLESPOONS butter/margarine
2-3 TEASPOONS Curry, grinded. Chili
1 (160 ml) small can of unsweetened coconut milk
3-4 Tsp Vegetable broth
3 TABLESPOONS Pumpkin seeds
1-2 stem(s) Borage
1-2 TEASPOONS liquid honey
7-10 Tbsp salt, pepper
2 TEASPOONS Pumpkin seed oil
2 TABLESPOONS Coconut chips or flakes

Directions

1
Wash the pumpkin, halve, core and dice (do not peel Hokkaido). Peel and finely dice the onion. Fry both in hot fat
2
Sprinkle with curry and sauté briefly. Deglaze with about 1 l water and coconut milk. Stir in broth and chilli. Bring to the boil and simmer covered for about 15 minutes
3
Roast pumpkin seeds in a pan without fat, remove. Wash the borage and cut into strips
4
Lift out 4 tablespoons of pumpkin cubes. Mash the remaining pumpkin in the stock. Stir the borage into the soup. Season to taste with honey, salt and pepper. Serve with pumpkin seed oil, pumpkin cubes, seeds and coconut chips