Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
- 1 l veggie stock
- 400g hokkaido pumpkin, cleaned and cubed
- 2 potatoes (200g), cleaned and cubed
- 1 big slice of ginger
- 1 tbsp of mustard seeds
- 1 small onion, peeled
- 1 glove of garlic, peeled
- 1 dash curcuma
- raw coconut mousse, fresh thyme, fresh chilli and sweet balsamic to serve
- Place veggie stock, pumpkin, potatoes, ginger, mustard seeds, onion, garlic and curcuma in a pot and bring to the boil.
- Reduce heat and simmer for 20 minutes.
- Puree soup with an immersion blender or food processor.
- Boil again for 5 more minutes.
- Serve with raw coconut mousse, fresh thyme, chilli and sweet balsamic (if preferred).
Recipe by Annelina Waller at https://annelinawaller.com/light-hokkaido-pumpkin-soup/
3.5.3208