Pumpkin-Carrot Soup

It's officially pumpkin season and as the days are getting colder and more rainy a warm, creamy pumpkin soup is the just the right thing to warm up! Super easy and quickly made, it is perfect to be served as a bowl full of love to your friends, family and boo :D

Ingredients (4 Portions):

• 2 tbsp Butter

• 600g Hokkaido Pumpkin

• 4 medium-sized Carrots

• Thumb-sized piece of fresh Ginger

• 1 Onion

• 1l Vegetable Broth

• 400ml Coconut Milk

• Juice of 1/2 Lime

• Soy sauce

• Salt & Pepper

• Cilantro (optional)

Method:

1. Wash the pumpkin and cut into small cubes (you don't need to peel Hokkaido pumpkins :D). Peel and dice the carrots and onion. Peel the ginger (easily done by scraping it with a teaspoon) and dice into small chunks.

2. In a large pot, heat the butter and add the pumpkin, carrots, onion, and ginger, and sauté them for a few minutes.

3. Add the vegetable broth and cook everything for about 10-15 minutes until everything is soft.

4. Transfer it all to a blender and blend thoroughly until no pieces are visible anymore.

5. Return to the cooking pot and stir in the coconut milk. Add soy sauce, lime, salt and pepper to taste, and serve with a few cilantro leaves! Enjoy