Pumpkin Coconut Soup

Ingredients

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

Instructions

1. 1.

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

2. 2.

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

3. 3.

   Serve sprinkled with coconut flakes.