- Hokkaido pumpkin: 1 piece(s)
- carrots: 200 g
- potatoes: 400 g
- garlic cloves: 4 piece(s)
- onions: 2 piece(s)
- ginger: 30 g
- coconut milk: 400 ml
- coconut oil: 4 tbsp
- chili flakes: 2 tsp
- vegetable broth : 800 ml
- turmeric: 3 tbsp
- lime: 1 piece(s)
- salt: 43832 tsp
- pepper: 43832 tsp
- nutmeg: 43832 tsp
- parsley: 1 bunch(es)
- vegan crème fraîche: 1 cup(s)
- pumpkin seeds: 200 g
Cut the Hokkaido pumpkin in half, remove seeds and dice into small pieces.
Peel carrots, potatoes, onions, ginger and garlic and cut into small pieces.
Heat coconut oil in a large pot and let onions, garlic, ginger and chili flakes sweat.
Add the pumpkin, the carrots and the potatoes and let gently roast for 10 minutes.
Deglaze with vegetable broth and coconut milk and let simmer with a lid for about 15 minutes.
Blend the soup in a blender or with an immersion blender into a smooth puree.
Grate and press out the lime and chop the parsley.
Add the ground lime, its juice, parsley, turmeric, nutmeg, salt and pepper to the soup.
Garnish the soup with a tad bit of crème fraîche and pumpkin seeds when serving.