About 800g of pumpkin
2 solo garlic
1 large yellow onion
4 tbsp tomato puree
400g crushed tomatoes
400g coconut cream
2 tsp sambal oelek
Salt, vinegar/ lemon/ lime
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Since it is a bit of work to take care of a pumpkin, we have made a very simple but amazingly good recipe for pumpkin soup
Peel and cut the pumpkin into fine pieces.
Roast the pumpkin in rapeseed oil at 180–200°C for about 10–15 min together with two solo cloves of garlic, a large yellow onion, and four tablespoons of tomato puree.
Take out the tray and put everything from the tray in a saucepan.
Add 400g crushed tomatoes, 400g coconut cream, and 800g water.
Add salt and two teaspoons of sambal oelek.
Blend the soup until smooth.
Season the soup with black pepper, and acid from white wine vinegar, lemon, or lime.
Serve as a starter with roasted or pickled pumpkin and top with crunchy pumpkin seeds.
Tip! If the soup is served for lunch, then increase the nutritional density of the soup and the sense of satiety of the guest by adding 200g of red lentils, or 200g of mixed white beans to the soup.