Coconut-ginger pumpkin soup

Ingredients for 8 servings:

• 2 tbsp rapeseed oil
• 100 g coconut flakes
• 1 butternut squash
• ½ celery root
• 1 ½ m.-sized apples, sour, e.g. Braeburn
• 1 tsp turmeric
• 20 g fresh ginger
• n. B. water
• n. B. Salt
• e.g. apple juice
• e.g. instant vegetable broth

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

with butternut squash and turmeric, delicately fruity, can be prepared vegan

Wash, peel, core, and roughly dice the pumpkin, celery, and apples. Heat the oil in a large pot and toast the coconut flakes. Add the vegetables and apples and sauté briefly. Then add enough water to cover the pieces and cook until tender. Meanwhile, peel and finely dice the ginger, add it along with the turmeric, and bring to a boil. Once everything is cooked, puree the soup until smooth. Add more water if desired, or let it simmer a little longer. Season generously with salt and/or vegetable stock powder to taste. If you’re missing a fruity flavor, you can add apple juice. You can, of course, add more turmeric and ginger to make it even more flavorful. Up to this point, the soup is suitable for vegans! Tips: For more sweetness, we recommend honey. The finished soup could be refined with a splash of cream. Fried shrimp are a good addition to the soup.