Pumpkin Soup with Coconut Milk

I spotted this recipe a while ago on the show "Koszer macher." The combination of pumpkin and coconut sounded intriguing, so I decided to find out how it tastes. We really loved this soup! The mild, creamy pumpkin goes wonderfully with the sweetness of the coconut milk. I also really like the ginger, whose flavor develops as you eat. On top of that, it's very warming, which comes in handy on ugly fall days like the ones we've had lately.

I'm sharing the recipe with my own changes. You can find the original recipe HERE

Directions:

Peel the potatoes and celery root, wash the carrots and parsley root, and dice everything. Cook the diced potatoes, carrots, parsley root and celery root in 1.3 liters of water. Sauté the peeled and diced pumpkin in the butter. Add it to the broth, then add the grated ginger, the garlic pressed through a garlic press, and some of the orange juice. Cook until soft, then remove from the heat, add the coconut milk or cream, the rest of the orange juice and muscovado sugar to taste, and blend everything. Finally, season with salt and pepper, sprinkle with cilantro and serve.

Enjoy!

pumpkin soup with coconut milk