Pumpkin soup

Name: Pumpkin soup
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 500 g Hokkaido pumpkin (300 g net); 1 (approx. 50 g) Onion; 1 tsp (5 g) Butter or margarine; 7-10 Tbsp Curry; 250 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp g; 1 Borage leaf; 1 tablespoon (8 g) Pumpkin seeds; 1 tsp (4 g) Coconut flake; 50 g Coconut milk; 1 tsp (5 g) Honey; 1 tsp (5 g) Coconut chips; 1 tsp (5 g) Pumpkin seed oil; 7-10 Tbsp Borage leaves

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

500 g Hokkaido pumpkin (300 g net)
1 (approx. 50 g) Onion
1 tsp (5 g) Butter or margarine
7-10 Tbsp Curry
250 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp g
1 Borage leaf
1 tablespoon (8 g) Pumpkin seeds
1 tsp (4 g) Coconut flake
50 g Coconut milk
1 tsp (5 g) Honey
1 tsp (5 g) Coconut chips
1 tsp (5 g) Pumpkin seed oil
7-10 Tbsp Borage leaves

Directions

1
Peel the pumpkin and remove the seeds. Cut the flesh into small cubes. Peel onion, dice finely. Melt the fat, fry the onion in it until transparent and season with curry. Deglaze with broth, add some salt and chilli and bring to the boil. Cover and cook for about 10 minutes. Take 1 tablespoon pumpkin out of the stock.
2
Puree the rest of the pumpkin in the stock, season if necessary. Wash and chop the borage and stir into the soup. Roast pumpkin seeds and grated coconut in a pan without fat. Refine soup with coconut milk and honey. Serve with pumpkin cubes and seeds, coconut chips and pumpkin seed oil. Serve garnished with borage leaves