Ingredients
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For the soup:
- 1 onion (chopped)
- 2 clove garlic (finely chopped)
- 1 tsp ginger (grated or finely chopped)
- 1 tsp cumin
- 1 tsp turmeric
- 750 gram butternut squash (diced with seeds removed)
- 1 red chili pepper (thinly sliced, or more if you like it spicy)
- 400 ml coconut milk (full-fat, unsweetened)
- 400 ml water
- Olive oil, salt and pepper
For garnishing:
- Optional extra coconut milk or cooking cream
- Chili flakes
- Thin slices of red chili pepper
- Croutons
Equipment
- Soup pan
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Heat a little olive oil in a soup pan. Fry the onion, red pepper and garlic briefly. Then add the grated ginger, cumin powder and turmeric.
- Then add the pumpkin.
- Pour in the coconut milk and the water (you can use the empty coconut milk can to measure this) and bring to the boil.
- Now simmer for 15–20 minutes until all the vegetables are soft.
- Puree the soup until smooth using an immersion blender. Season to taste with salt and pepper, then garnish with extra coconut milk or cream, chili flakes and thin red pepper rings, if desired. Enjoy your meal!
Nutrition information per portion
Calories: 295kcal | Carbohydrates: 29g | Proteins: 5g | Fats: 21g | Saturated fats: 18g
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