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–+ servings
5 from 8 votes

Coconut, Pumpkin and Carrot Soup

Total Time40 minutes
Servings: 4 people

Ingredients

  • 1 can Coconut milk
  • 1 small Hokkaido pumpkin
  • 100 ml Water
  • 1 Diced carrots
  • 1 tsp Salt and pepper
  • Chilli (cayenne pepper)
  • 0,5 tsp Sugar
  • Orange zest
  • 100 ml Freshly squeezed orange juice
  • 2 tbsp Pumpkin seeds without shell

Instructions

  • Pumpkin, clean, cut into small pieces.
  • Put coconut milk and water in a saucepan, add pumpkin and carrot, season. Cook for about 20 minutes until the pumpkin is soft to mix. Grated oranges and add juice.
  • Mix the soup, season to taste. Place in plates and decorate with pumpkin seeds.

Nutrition

Serving: 100g | Calories: 135kcal | Carbohydrates: 7.1g | Protein: 6.8g | Fat: 8.8g