Hokkaido pumpkin soup

Ingredients for 4 small bowls of pumpkin soup

300 g sliced pumpkin ( Hokkaido Kürbis)

300g chopped bell pepper

600 ml water

about 5ml olive oil for grilling pumpkin

about 10ml olive oil for cooking aromaticus

100g aromaticus ( =green onion, ginger,garlic,red onion)

1tbsp nutritional yeast

1tsp salt (adjust to taste)

Small amount of nutmeg

200 ml coconut milk

🌱Topping🌱

Some pumpkin seeds

STEP1

Chop bell peppers and start grilling in oven (220℃/20mins)

STEP 2

Slice pumpkin thin enough and brush some olive oil on one side.

Sprinkle some salt.

Grill them also in the oven for 15mins(220℃)

STEP3

Heat 10ml EV olive oil in a pot and slowly roast aromatics until fragrant.

STEP4

Remove grilled bell peppers and pumpkin slices from the oven.

They should look like this.

STEP5

Add all the grilled veggies, coconut milk,water,salt and spices

into the pot from step3.

STEP6

Let it simmer for a couple of minutes.

STEP7

When everything is tender, puree soup with a hand blender.

STEP8

Finally season with pepper.

And enjoy with some toppings and bread :)