Sandra Riley's Pumpkin Soup -- My favorite pumpkin soup
(approximate American measurements added by me)
800g Hokkaido pumpkin = 4 C
600g carrots = 3 C
2 onions
1L vegetable broth =4 C
0,5L coconut milk = 2 C
(Ginger and lemon juice if you like, I usually dont have fresh ginger on hand so I leave that out)
I first cut up the carrots, onion and hokkaido and cook them in a feying pan, apparently that releases the flavors haha. I then put them in the vegetable broth and cook them for 30 minutes. I then blend them and put in the coconut milk and season it with salt and pepper.
