Pumpi

sSoup for lunch, soup for dinner, soup on hot days, soup on cold days.. soup is always a good idea. I must say, that this soup recipe is excellent for a chilly day. It’s nice and filling, full of good nutrition and super delicious. That’s why it’s my favourite soup! You only need 8 ingredients, andΒ that includes water, pepper and salt. It’s a very easy soup to make! It’s also very easy to make a lot of, in one time (just double or triple the ingredients), for if you have people coming over for example. You can easily eat the soup on it’s own and call it a meal, but if you are very hungry it’s super delicious with some (toasted) bread too. Pumpkins are not really in season anymore, but you can also use a butternut squash. As a butternut squash is easy to get your hands on, you can make it any time.

s2PUMPI

serves: 2-4

-1 medium pumpkin
-6 medium carrots (chopped)
-1 big red onion (chopped)
-1 cup coconut milk
-1 l water
-1 cube vegetable stock
-salt/pepper (to taste)

-Cut off the skin of the pumpkin. You could first put the pumpkin in the oven for about 45-60 minΒ at 200C. This way you can easily cut off the skin.
-Fry the onion, in a little bit of oil, until the edges start to become brown.
-Boil the carrots in the 1 l water, with the vegetable stock, for about 10 minutes.
-Put the pumpkin, the carrots (+ the vegetable stock) and the onion in the blender (or use a hand-held blender) and blend until smooth.
-Heat it up in a pan and before it boils, add the coconut milk. Also add pepper and salt to taste.
-Then let it simmer for 5 minutes.

Are you going to try this simple pumpkin soup recipe? Please let me know when you’ve tried them. You can do this in a comment below.. or you can tag me or use #PlanetManel on Instagram. Thank you! X

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