Deliciously savory!
A cozy bowl of pumpkin soup, enhanced with fresh microgreens and crunchy seeds – the perfect comfort food! 🎃🍂 The fresh microgreens from ingarden provide an extra boost of nutrients and color, transforming this classic dish into a nutritious and flavorful delight. Warm up and savor every spoonful! 🌱✨
6 servings, 50 minutes
Ingredients
- 800 g Hokkaido pumpkin (approx. 1 small pumpkin)
- 600 g carrots
- 1 piece of ginger (approx. 5 cm)
- 1 onion
- 2 tbsp butter
- 1 liter of vegetable broth
- 500 ml coconut milk
- Salt and pepper to taste
- Soy sauce to taste
- 1 lemon
- pumpkin seeds
- 1/2 pad of radishes and microgreens
preparation
-
Prepare the vegetables:
Peel and dice the pumpkin, carrots, ginger, and onion. -
Sauté vegetables:
Melt the butter in a large pot over medium heat. Add the diced vegetables and sauté for a few minutes until slightly softened. -
Cook soup:
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat and let the soup simmer for 15–20 minutes, until the vegetables are soft. -
Puree the soup:
Purée the soup with an immersion blender or pour it into a blender and blend until smooth. For an extra smooth consistency, you can strain the soup through a fine sieve. -
Add coconut milk and spices:
Stir in the coconut milk and season the soup with salt, pepper, soy sauce, and lemon juice. Gently reheat the soup without bringing it to a boil. - To serve: Garnish the soup with fresh pumpkin seeds and radish microgreens and serve warm.
Enjoy your creamy pumpkin soup! 🥣✨
