Pumpkin Soup Recipe
Ingredients
1 small onion, diced
2 cloves garlic, minced
500 g pumpkin, peeled and cubed
1 large carrot, chopped
1 tsp ground cumin
500 ml vegetable stock
200 ml coconut milk
Salt, to taste
Pepper, to taste
Method
1. Heat a tablespoon of oil in a large pot over medium heat. Add the diced onion and minced garlic, then cook until soft and fragrant.
2. Stir in the cubed pumpkin and chopped carrot. Cook for about 5 minutes, allowing the vegetables to soften slightly.
3. Sprinkle in the ground cumin and mix well. Pour in the vegetable stock, bringing the mixture to a boil.
4. Reduce the heat and let it simmer for 20 minutes, or until the pumpkin is tender.
5. Blend the soup until smooth, then stir in the coconut milk. Season with salt and pepper before serving.
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