Pumpkin soup is best served with garlic bread.
Servings: 6 persons
- 2 tablespoon butter /oil for vegan option
- 2 onion diced
- 1 medium carrot diced
- 3 cups pumpkin diced
- 1 vegetable stock cube
- 4 cups water
- ½ cup coconut milk optional
- Salt as per taste
In a saucepan, heat oil and sauté' onions until translucent.
Add carrots and pumpkin pieces along with salt. Let it soften for 5 minutes.
Add soup stock and water.
Cover and cook until carrots are soft.
Blend with a stick blender, add coconut milk.