Vegetarian
Creamy Pumpkin Soup with Coconut Milk
This pumpkin soup with coconut milk will win you over at the very first spoonful – it is smooth, mildly spicy and nicely exotic thanks to the coconut. The recipe is incredibly simple and needs no oil at all. If you use hokkaido pumpkin you do not have to peel it, but other varieties do need peeling.
Prep: 10 min
Cook: 20 min
Servings: 4
Energy: 257 kcal per serving
Method
01.
Wash the pumpkin thoroughly, cut it in half and scoop out the seeds. Cut it into cubes.…
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