Pumpkin Coconut Soup with Oranges

Ingredients

• 400 g pumpkin (peeled, weighed)
• 400 g Carrots
• 800 ml vegetable broth (instant)
• 3 oranges
• 1 tbsp butter
• 100 g heavy cream
• 150 ml unsweetened coconut milk (canned)
• 2 tsp freshly grated ginger
• Salt
• ground pepper
• sugar
• 1 tsp ground coriander
• 2 tbsp coconut flakes

Instructions

1. 1.

   Dice the pumpkin. Peel and dice the carrots. Combine the vegetables with the vegetable broth in a pot, bring to a boil, and simmer until tender for about 15 minutes.

2. 2.

   Thoroughly peel the oranges with a sharp knife, removing the white pith as well. Cut fillets between the separating membranes, catch the juice, and squeeze out any remaining fruit with your hand. Sauté the orange fillets in butter for 1–2 minutes.

3. 3.

   Puree the soup. Stir in cream and coconut milk. Season with ginger, salt, pepper, sugar, and coriander. Add the orange fillets and juice, heat briefly. Sprinkle with coconut flakes before serving.