Kürbissuppe mit Ingwer und Kokosmilch 🎃

Pumpkin soup with ginger and coconut milk

With this soup you cook not only your heart warm again, but also your intestine happy. Perfect for the cold days of autumn and winter.

Ingredients

500 g Hokkaido pumpkin, cleaned and weighed out

1/2 piece of ginger, about 5 cm long

1 small onion

2 tablespoons of Ölich olive oil

300 ml coconut milk

Ölich Aegean sea salt

pepper

1/2 lemon

Saffron to garnish

Anleitung

  • 1
    Peel and dice the pumpkin, ginger, garlic and onion and fry in Ölich olive oil.
  • 2
    Infuse with the broth and cook until soft in about 15 - 20 minutes. Then puree very finely, possibly through a sieve.
  • 3
    Stir in the coconut milk, season with Ölich Aegean sea salt, pepper, and lemon juice and warm again.
  • 4
    Serve garnished with saffron.

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