1/2 hokkaido pumpkin
1 large onion
5 cm ginger
250 ml coconut milk
about 300 ml of filtered water
some coconut oil
Vegetable broth
curry
Paprika powder
nutmeg
salt
Pumpkin seed oil
100 g vegan feta cheese
You can prepare this pumpkin soup in the Thermomix or, of course, alternatively in the normal cooking pot.
Recipe for the Thermomix:
Peel the onion and ginger, roughly halve and add to the Thermomix. Grind briefly for 5 seconds on level five. Add the coconut oil and sauté for 3 minutes at 100 °. In the meantime, wash and core the Hokkaido squash and cut into large pieces.
Add the pumpkin cubes, 100 ml coconut milk, 300 ml filtered water and 1 teaspoon vegetable stock, as well as the spices.
Puree everything once briefly on level 8.
Then cook for 15 minutes at 100 °.
Then add the rest of the coconut milk and puree everything together for 1 minute on level 8. Season again to taste.
Cut the vegan feta cheese into cubes.
Put the soup in a bowl and garnish with the feta cheese and pumpkin seed oil.
