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Pumpkin soup with coconut milk and seeds

  • 4 portions
  • 30 minutes
  • Gluten free

Ingredients

  • coconut milk 200 ml
  • coconut oil 1 tbsp
  • fresh ginger ½ tsp
  • nutmeg ¼ tsp
  • pumpkin 400 g
  • pumpkin seeds to taste
  • sunflower seeds as needed
  • vegetable stock 800 ml
Gluten free

Method

Wash the pumpkin, cut it in half, scoop out the seeds and chop into chunks. Heat the oil in a pan and add the chopped pumpkin. Cook briefly and then add the stock, ginger and nutmeg. Season with salt and bring to the boil. Cook on a low heat until tender. In the meantime, lightly roast the seeds (dry roast or in a bit of coconut oil). Once the pumpkin is cooked, whizz the soup with a hand blender to a smooth purée. For a silky finish, add the coconut milk. Sprinkle with roasted seeds.

Wishing you an enjoyable meal – the KetoDiet team.

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