Pumpkin Soup
This fragrant pumpkin soup is perfect for warming up on cold days (or any time). The pumpkin is roasted to bring out its sweetness, and cayenne pepper gives the soup a little extra kick. For a variation, you can add peanut butter or almond butter.
Pumpkin Soup
1 butternut squash
1 can coconut milk (400 ml)
½ cup water
Salt and black pepper
¼ tsp cayenne pepper, or to taste
1-2 tbsp 18% sour cream
1-2 tbsp fresh cilantro, chopped
Roast the whole pumpkin in the oven at 180°C (350°F) for 1 1/2 hours. Cut in half and remove the seeds.
Place the “meat” in a blender along with water (add more water if it’s too thick). Transfer to a pot and add coconut milk or cream, then heat to a boil. Alternatively, peel the pumpkin, remove the seeds, cut it into pieces, and boil in a pot.
Season with cayenne, salt, and pepper.
Mix the sour cream and cilantro together and add it to the soup when serving.
To enhance the flavor, add 100 ml of peanut butter or almond butter.
For variation, you can add fish pieces and simmer for 7-10 minutes.
