PUMPKIN SOUP

Even though that the spring is coming slowly and outside still is cold, in my kitchen it is always sunny. PUMPKIN SOUP with COCONUT MILK is a great option for a healthy lunch. I like to add coconut milk to all of my creamy soups. It gives an excellent creamy taste and goes perfectly with vegetables. 

Ingredients:

300 grams of pumpkin

1 teaspoon of coconut oil

1 big onion

3 pieces of garlic

1 small piece of ginger

1 teaspoon of salt

100 ml heavy coconut milk

1. Cut the pumpkin into small pieces and bake it for 1 hour in the oven, preheated to 350 F.
2. In the meantime, cut the onion, heat the coconut oil in the pan and fry the onion.
3. Place the pumpkin and onion in a pot. At the end, add graded garlic, ginger, salt and coconut milk.
4. Blend it together.
5. Serve with pumpkin seeds.