Blooming Coconut Pumpkin Soup
Updated: Apr 2, 2020
My name is Rachel and I am starting this blog with a very easy and cosy recipe.
It's still cold outside even if we are all impatiently waiting for sunbeams and blooming flowers. I love winter, but winter is long, and it's often in the end of the season that we feel emotionnally exhausted and overwelmed, did you notice that?
You, who are reading right now, how do you feel? How do you handle and beat the "winter end" blues?
Of course, food is always a good remedy, specially comfort healthy food. They are the best for boost the body and the soul at the same time.
So, that's what I did. I put a little bit of spring in a cosy creamy warm soup.
Spicy fresh ginger, creamy coconut milk, dun pea sprouts, edible flowers...
Spring will come soon, I promise.
BlOOMING COCONUT PUMPKIN SOUP INDREDIENTS Half kabocha ( japanese pumpkin ) 1/2 onion (diced) 1/2 carrot vegetable broth or water (enough for cover the veggies in the pot) 1 tbsp of grated fresh ginger 1 bunch of cilantro 1 cup of coconut milk (250ml) Salt, pepper OPTIONAL TOPPINGS - Edible flowers - Sprouts - Pumpkin seeds - Chopped nuts DIRECTIONS 1 - Peel the pumpkin and carrot, cut into large chunks 2 - Separate cilantro leaves from stems 3 - Place veggies, ginger, cilantro stems in a pot, add the broth and boil them until soft 4 - Add coconut milk, salt and pepper, blend the soup 5 - Decorate with cilantro leaves and other toppings that you like.