Pumpkin Soup

🧂 Ingredients

• ✓
  Calabaza

  800g
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  Cebolla

  1
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  Jengibre fresco

  2cm
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  Leche de coco

  200ml
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  Caldo de verduras

  600ml
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  Aceite de oliva

  2 cucharadas
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  Sal y pimienta

  al gusto
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  Pipas de calabaza

  para decorar

📋 Instructions

1. 1

   Peel the pumpkin, remove the seeds and cut into 3 cm cubes. Peel and slice the onion into julienne strips. Peel the fresh ginger and grate or chop finely.

2. 2

   Heat the olive oil in a large pot over medium heat. Sauté the onion for 8-10 minutes until golden and caramelized. Add the ginger and sauté 2 more minutes.

3. 3

   Add the pumpkin cubes to the pot. Sauté them with the onion and ginger for 5 minutes, stirring to absorb the flavors.

4. 4

   Add hot vegetable broth until the pumpkin is covered. Bring to a boil, then reduce heat and cook covered for 20-25 minutes until the pumpkin is completely tender.

5. 5

   Add the coconut milk and mix well. Remove from heat and blend with an immersion blender until you get a very fine and silky cream.

6. 6

   Return the cream to gentle heat, taste and adjust salt. If too thick, add a little more broth.

7. 7

   Serve very hot in bowls. Decorate with a drizzle of coconut milk, toasted pumpkin seeds and a pinch of ginger or turmeric powder.