Pumpkin soup with ginger

Ingre­di­ents:

• 1 medi­um-sized Hok­kai­do pump­kin, approx. 1.2 kg pulp
• approx. 750 ml water
• 1 lar­ge onion
• approx. 2 cm gin­ger, grated
• 1 teas­poon Cur­ry powder
• 1 teas­poon Papri­ka powder
• 1 teas­poon turm­e­ric
• 1 teas­poon sea-salt
• optio­nal­ly 200 ml Coco­nut milk
• Pars­ley or cori­an­der for garnish
• Coco Ami­nos sea­so­ning sauce

Pre­pa­ra­ti­on: 

Hal­ve the washed pump­kin and scra­pe out the seeds. Cut into cubes with the peel. Peel and chop the oni­on. For the fat-free ver­si­on, sau­té the oni­on in a pot in a litt­le water (other­wi­se in a litt­le coco­nut oil) then add the gra­ted gin­ger, turm­e­ric and the remai­ning spices.

Now put the pump­kin cubes in the pot and fill with the boi­ling water. Let the soup sim­mer on a low heat for 15 minutes.

Then puree and, if desi­red, add the coco­nut milk for a rich ver­si­on. Gar­nish with chop­ped pars­ley or cori­an­der or add a dash of Coco Aminos.

Bon appe­tit!