Ingredients
- 1 Hokkaido pumpkin
- 1 onion, chopped
- 3 sweet potato
- 2 carrots
- olive oil (EVO)
- 1/2 liter vegetable stock
- 1/4 cup coconut cream
Servings:
Instructions
- Clean first all vegetables and cut them in chunks.
- Heat some olive oil in a pot and glace first the onions.
- Add all the rest plus the vegetable soup but omit the coconut cream. Let it cook for at least half an hour, maybe more until all vegetables are well cooked.
- With an immersion blender blend the soup until creamy. Only now add the coconut cream and stir.
- Serve and decorate with some parsley and/or pumpkin seeds.
Recipe Notes
You can add also some pumpkin seed oil which gives a very particular taste.
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