COCONUT SOUP FROM ROASTED PUMPKIN

A method of preparing

Wash the pumpkin, cut it in half, and remove the seeds from the inside. Cut into pieces and peel (unless you have your own soft-skinned pumpkin). Preheat the oven to 180 degrees, line a large baking tray with baking paper and arrange the pieces of pumpkin on it. Put in the oven for 20-25 minutes, until the pumpkin is tender. After this time, remove the tray and let the pumpkin cool down for a while. Meanwhile, heat the broth in a pot with the juice of half an orange, ginger, curry and turmeric. Add the pumpkin and coconut milk to the pot and cook for a few minutes. Set off the fire and blend with a blender. If it is too thick, add hot water. When the soup is completely smooth, put it back on the stove and bring it to the boil, season to taste with salt and pepper. Serve in bowls, sprinkled with roasted almonds and freshly ground pepper. It tastes best with country bread.

Enjoy your meal 🙂

A recipe from mojebistro.pl that uses our products