This soup is my favorite way to finish a cold winter day!

Perfectly balanced, fragrant and very fast to make.



  • 1kg pumpkin, cut into cubes
  • 100 ml of coconut milk
  • 2 carrots
  • 1 leek
  • 1 sweet potato
  • 1 onion
  • 3 fresh onions
  • 1 garlic clove
  • 1 liter vegetable broth
  • 1 teaspoon curry powder
  • salt & pepper
  • 1 lemon, zest and juice
  • 1/2 cup white wine
  • 100 ml extra virgin olive oil
  • sunflower seeds and black sesame seeds, for garnish


  • Wash and cut the vegetables in cubes and sauté in extra virgin olive oil.
  • Add the wine and add the herbs, lemon zest and juice and stir.
  • Add the broth and let the soup simmer on a low heat for 30 to 40 minutes.
  • Puree the vegetables with an immersion blenter and let it boil. Add the coconut milk and mix.
  • Serve and garnish with sunflower and black sesame.

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