Recipe: Pumpkin Soup with Coconut Milk and Ginger | Lunch at work

Pumpkin Soup: the perfect autumn treat – also in the office

Its getting cold and wet outside. All your body needs it warmth from the inside. The coconut milk pumpkin soup is a quick recipe that you can easily make and home and bring to the office for lunch. Quickly warmed up in the microwave with a nicely toasted bread you have a complete lunch. (Read more: How harmful is microwaving food?)

What warms your body from the inside? Curcuma, ginger and chilli are great ingredients which warm your body inside our while also having a healing effect. (Read more: Tips for avoiding a cold)

The recipe

• Diet: Vegetarian, glutenfree
• Prep: In the evening
• Prep time: about 35 minutes (Read here: How to prep a dinner in less than 8 minutes)
• Portion size: 3-4 plates

Ingredients

• 1 tbsp butter / or coconut oil for vegans
• 1 onion, finely chopped
• 1-2 garlic cloves, pressed
• 1 big piece of ginger, finely chopped
• 1 tsp curcuma
• 1/2 tsp chilli powder
• 400 g Hokkaido pumpkin, chopped
• 300 g carrots, chopped
• 1/2 l vegetable broth
• 250 ml coconut milk
• Salt and pepper
• 1/2 lemon
• Herbs of your choice for garnish – coriander, parsley or chives work well

Instructions

1. Fry the onions and garlic slowly in the butter until they soften.
2. Add the ginger, turmeric and chilli powder and fry for half a minute.
3. Add the pumpkin, the carrots and stir well. Cook for another 5 minutes.
4. Add the vegetable broth to the veggies and let it cook for 15-20 minutes until the carrots and pumpkin are soft. Then puree everything finely.
5. Stir in the coconut milk and season the soup with lemon, salt and pepper.
6. Garnish the soup with your favourite herbs.