Creamy pumpkin, sweet potato and ginger soup garnished with almond crumbs and cumin
Yields:
2 Servings
Ingredients
0/12 Ingredients
Instructions
0/7 Instructions
- Heat the coconut oil in a large saucepan over medium heat. Add the finely chopped onions and sauté until translucent but not burnt.
- Add the minced or grated ginger and crushed and minced garlic to the onions and cook for another minute. Add the ground cumin and stir well for 30 seconds.
- Add the chopped pumpkin and sauté for a few minutes, then add the coconut milk and vegetable broth. Reduce the heat and cook for 20 minutes, or until the pumpkin is just tender.
- Puree the soup with an immersion blender or a standard blender (be careful when using a standard blender; the soup will be hot!). If the soup is too thick, add more broth or coconut milk.
- Add the desired amount of lemon juice, plus a little sea salt and black pepper. Serve hot. Gasket
- Toast the almond flakes in a small saucepan with a few crushed cumin seeds. Just a few are enough because, as they heat, they release their natural oils and a wonderful aroma.
- If you love coriander like we do at ViVi, garnish with fresh coriander leaves and bread croutons well seasoned with oil and salt.