Creamy Pumpkin soup
Creamy Pumpkin soup
Ingredients
- 2 Onions
- 2 cloves Garlic
- 400 g Carrots
- 300 g Potatoes
- 1400 g Pumpkins I used big Hokkaido pumpkins, it was about 900g per pumpkin (do not use pumpkins that are only for decoration!)
- 4 tsp Curry
- 2 tsp Dried Thyme
- 2 tsp Cumin
- 1 L Water
- 2 cubes Vegetable broth
- 100 g Pumpkin seeds Use what comes out of the pumpkins
- 8 dl Coconut milk
- 4 dl Skyr
Instructions
- Cut the onion and garlic in big chunks
- Peel the potatoes, carrots and pumpkin and also cut them in big chunks
- Fry the garlic and onions in some olive oil in a pan for a few minutes
- Add carrots, potatoes, curry, thyme and cumin and fry for a few minutes while stirring
- Add the pumpkin, water and broth cubes, stir a little and let it simmer for 20 minutes or until the potatoes and carrots are soft
- Switch on the oven on 185 degrees Celcius
- Toast the pumpkin seeds on a dry pan
- Add coconut milk to the soup and blend the soup with a hand blender until smooth
- Warm the soup back up and add salt and pepper (and maybe some honey, more broth and lemon if you like) to taste.
- Serve the soup with a splash of skyr in the soup and some bread next to the soup