Pumpkin Soup

 

2 tablespoons (30g) butter or ghee

1 Hokkaido Pumpkin, unpeeled, seeds removed, cut in 1 inch pieces

1/2 pound (225g) carrots, sliced

1 onion, chopped

1 1" (2,5cm) piece ginger, minced

2 teaspoons pumpkin spice

2 cups (480ml) vegetable broth

1 cup (240ml) coconut milk

1 cup (240ml) heavy cream

salt and pepper to taste

Garnish

roasted pumpkin seeds

pumpkin seed oil

crème fraîche

1. melt butter and sauté onion. Add pumpkin, carrots, ginger, season with salt and pepper and cook for 5 minutes

2. add broth and spice and cook until vegetables are soft

3. blend mixture until smooth. Return to saucepan, add coconut milk and cream and simmer. Adjust seasoning

4. serve garnished with roasted pumpkin seeds, oil and crème fraîche