A irresistible pureed soup, wher the sweetness of the pumpkin is the main character, exalted by the ginger’s vivacity and by the coconut’s creaminess..
| 700 g peeled off pumpkin | |
| 1 piece of ginger, to taste | |
| 1 red onion | |
| 150 ml coconut milk | |
| 3 tablespoons seeds oil | |
| 3 tablespoons seeds oil | |
| almonds and slices of red onion to decorate |
| 1. | Cut the pumpkin and set apart. Peel off and slice the onion, peel off and grate the ginger. |
| 2. | In a large pot warm up the seeds oil and add the onion and the ginger, stirring for a couple of minutes. Add now the pumpkin and cook it for about 5 minutes stirring constantly |
| 3. | Now pour hot water just to almost cover the pumpkin, close and cook for about 20 minutes from boil, lowering the stove when the boil is reached. Stir time to time. |
| 4. | When the pumpkin is tender adjust in salt and turn off the stove. Add the coconut milk and blend with an hand blender, adding water or coconut milk if necessary. Divide into the bowls and decorate with sliced almonds, red onion and black pepper. |
| 5. | N.B: if you can let the soup rest for a few hour before serving, it'll gains in flavor. |
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