John Myers
Contents
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Ingredients
- 1 Hokkaido pumpkin
- 5 Carrots
- 1 L Vegetable broth
- 100 ml Cream
- 150 ml Coconut milk
- 80 g Butter
- 5 slices Toast
Instructions
- Peel the pumpkin and carrots and cook with the broth. approx 15 min.
- Dice the bread and roast in 70 g butter until crispy and lightly salt. Let cool on a kitchen towel.
- Puree the vegetables. Add the butter, cream and coconut milk. Season to taste with salt, curry and pepper. Briefly bring to the boil again and that's it.
Nutrition
Serving: 100gCalories: 41kcalCarbohydrates: 0.8gProtein: 0.4gFat: 4.1g
