Hearty and delicious!
A cozy bowl of pumpkin soup, topped with vibrant microgreens and crunchy seeds – the perfect comfort food! 🎃🍂 The fresh greens from ingarden add a burst of nutrients and color, turning this classic dish into a nourishing, flavorful delight. Warm up and enjoy every spoonful! 🌱✨
6 servings, 50 minutes
Ingredients
- 1.75 lbs Hokkaido pumpkin (or about 1 small squash)
- 1.3 lbs carrots
- 1 piece of ginger (about 2 inches)
- 1 onion
- 2 tablespoons butter
- 4 cups vegetable broth
- 2 cups coconut milk
- Salt & pepper to taste
- Soy sauce to taste
- 1 lemon
- Pumpkin Seeds
- ½ Pad Radish Microgreens
Instructions
-
Prepare the vegetables:
Peel and dice the pumpkin, carrots, ginger, and onion. -
Sauté the vegetables:
In a large pot, melt the butter over medium heat. Add the diced vegetables and sauté for a few minutes until slightly softened. -
Cook the soup base:
Pour in the vegetable broth and bring to a boil. Lower the heat and simmer for 15–20 minutes, or until the vegetables are tender. -
Blend the soup:
Use an immersion blender or transfer the mixture to a blender and puree until smooth. For an extra smooth texture, you can strain the soup through a fine sieve. -
Add coconut milk and season:
Stir in the coconut milk, then season with salt, pepper, soy sauce, and lemon juice to taste. Gently reheat the soup without boiling. - Serve: Garnish with pumpkin seeds and radish microgreens. Serve warm.
Enjoy your creamy pumpkin soup! 🥣
