The second best pumpkin soup

I have to tell you the truth, this is only the second most liked pumpkin soup recipe in our house. My wife does another recipe (that I will share in the future) and my kids voted hers slightly over mine.

Quick and easy

My recipe is a very easy and quick. I use butternut pumpkin, but you can also use Hokkaido pumkin.

I also sometimes leave the coconut milk and add instead a bit more stock.

Ingredients

For 6 persons

1 butternut pumpkin (approx. 1 kg)

3 medium carots

1 onion

2 tablespoons of olive oil

2 teaspoons of turmeric

750 ml of stock (vegetable or chicken)

250 ml of coconut milk

Salt, pepper, nutmeg

Preparation

First remove the skin and seeds from the pumpkin and dice it. Peel the carrots and cut into small cubes. Dice the onion.

Heat the olive oil in a large pot, add the pumpkin, carrots and the onion. Add the stock and bring it to a light boil. Add the turmeric, stir and lose the pot with a lid. Let it lightly boil for 20 minutes.

Check with a fork if the carrots are soft. If not, let it boil for another couple of minutes.

Mix the soup until creamy. Add now the coconut milk.

Taste and add salt, pepper and nutmeg if needed.