Hearty Pumpkin Soup

The Autumn days are upon us and that calls for a nice hot bowl of homemade hokkaido pumpkin soup. Try it out and let us know what you think!

Products used

• Susi 3 Garlic Press
• Wood Fibre Cutting Board (Large)

INGREDIENTS

• 1/2 hokkaido
• 3 carrots
• 2 onions
• 1 tbsp butter
• 1 tbsp oil
• 5 cloves of garlic
• 2 tsp salt
• 1 tsp pepper
• 1 tsp paprika
• 1 tsp chili flakes
• 1 tsp cumin
• 1tbsp tomato puree
• 800 ml broth
• 250 ml coconut milk
• Cilantro for garnish

METHOD

1. Chop hokkaido pumpkin, carrots and onions.
2. Heat up a large saucepan and add butter and oil.
3. Add minced garlic and sauté for a few minutes.
4. Add the pumpkin, carrots, onions and spices and sauté again.
5. Add the broth and tomato puree then let simmer until all the ingredients are fully cooked through.
6. Grab an immersion blender and blend everything until smooth.
7. Add the coconut milk and mix well.
8. Lastly, serve in a bowl and garnish with cilantro.