Pumpkin and carrot soup
Pumpkin and carrot soup is a delightful blend of earthy sweetness and comforting warmth. To prepare this savory dish, start by sautéing onions and garlic until golden brown, then add diced carrots and pumpkin chunks.
Ingredients:
➡️ Wash approx. 300 g pumpkin, remove the seeds and cut into pieces.
➡️ Cut 150 g carrots into pieces as well.
➡️ 250 ml coconut milk
➡️ 2 cloves of garlic
➡️ 1 small onion
➡️ If you have it – 1 piece of ginger about 1-2 cm in size
➡️ 1 star anise
➡️ salt and pepper
➡️ juice of a lemon
➡️ pine nuts
➡️ some parsley and creme legere or sour cream.
Preparation Thermomix (it also works on the stove with a pot and hand blender).
➡️ Chop the onion, ginger, garlic, carrots and pumpkin for 5 seconds on level 5, push everything down and sauté in a little coconut milk for 4 minutes in Varoma.
➡️ Add the rest of the coconut milk and 350 ml of water. Add a little salt and the star anise.
➡️ 25 minutes with splash guard, 100°C, level 0.5, when it boils reduce to 98°C.
➡️ Remove star anise from the soup.
➡️ Puree for 60 seconds with splash guard, level 9-10.
➡️ Season to taste with salt, pepper and lemon juice.
➡️ Garnish with chopped parsley and 1 tbsp Creme Legere. Roast the pine nuts in the pan and pour over the soup.
Makes 2 portions for me.
