Pumpkin soup with ginger and coconut milk
The AND SOY cooking blender makes wonderful cream soups and purees them to a creamy consistency that makes my hand mixer envious.
- 450g Hokkaido pumpkin
- 1 onion
- 1 piece of ginger (about 5 cm)
- 1 Tbsp olive oil
- 1 tsp vegetable broth
- 1 litre of homemade coconut milk
- Salt, pepper, curry powder, cayenne pepper
- Coriander greens to garnish
- Wash the pumpkin, remove the seeds and stalk and cut into pieces of about 2 cm.
- Peel ginger and onion and cut into dice.
- Place all of the ingredients in the pot. Fill it up with coconut milk until the maximum mark.
- Select program 2, start and before you know it the soup is ready.
- Season with salt, pepper, curry powder and cayenne pepper and garnish with fresh coriander leaves.
The pumpkin is an integral part of the treatment of prostate problems, bladder infections and indigestion. This is not only the case in TCM (Traditional Chinese Medicine). In South America, pumpkins are still one of the staple foods of the Indians. During the cholera epidemic one swore by pumpkin diets and pumpkin infusions.