Effortless Pumpkin Soup (Print Version)
# Ingredients:
01 -
2 teaspoons honey.
02 -
Half a lime.
03 -
One big red onion—like Tropea.
04 -
A whole garlic bulb.
05 -
1.2 kilograms Hokkaido pumpkin.
06 -
1 tablespoon curry powder.
07 -
2 tablespoons olive oil.
08 -
1 teaspoon garam masala.
09 -
Half a teaspoon cinnamon.
10 -
A 2 cm piece of ginger.
11 -
200 ml coconut milk.
12 -
600 ml veggie broth.
13 -
200 grams sour cream.
14 -
Salt and pepper.
15 -
1 teaspoon turmeric.
# Instructions:
01 -
Grab the sour cream, stir in grated ginger and honey, and toss in a pinch of salt. Done.
02 -
Warm up the broth in a big pot. Drop in the roasted veggies. Let it bubble for about 10 minutes, blend it smooth, then swirl in the coconut milk.
03 -
Coat your veggies with oil and all the spices. Slide them in the oven to roast for 20 to 25 minutes.
04 -
Wash the pumpkin. Slice it in half, scoop out the seeds, and chop into chunky cubes. Peel and quarter the onion, halve the garlic bulb.
05 -
Set your oven to 200°C with the fan on. Lay a baking tray with parchment paper.
# Notes:
01 -
No need to peel the Hokkaido—its skin's totally fine to eat.
02 -
You can freeze the soup. It keeps well for three months.