Pumpkin Coconut Soup

Ingredients

• 800 g pumpkin flesh (seedless, diced)
• 1 carrot (diced)
• 3 tbsp butter
• 1 cup meat broth
• Salt
• black pepper (freshly ground)
• 1 Garlic clove
• 1 bunch spring onions
• 1 tsp fresh grated ginger
• 0.5 tsp cinnamon
• nutmeg
• 400 g coconut milk
• 150 g crème double
• 2 tbsp toasted coconut flakes

Instructions

1. 1.

   Wash, trim and roughly chop the white parts of the spring onions, reserving some green for garnish. Sauté the onion whites in hot butter until translucent, then add ginger, pumpkin cubes and carrots and let them brown slightly. Pour in the broth, season with salt, pepper, nutmeg and cinnamon, squeeze in the garlic clove, and simmer for about 20 minutes.

2. 2.

   Blend the soup, stir in crème double and coconut milk, bring to a boil and adjust seasoning as needed.

3. 3.

   Serve garnished with rings of spring onion green and toasted coconut flakes.