This soup is my favorite way to finish a cold winter day!
Perfectly balanced, fragrant and very fast to make.
Ingredients
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- 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
Instructions
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- 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.