Ingredients
-
1 small hokkaido pumpkin300g
-
2 nashi pears
-
1 tin coconut milk200ml
-
1/2 onion
-
1 tsp chilli
-
1 pinch of sugar
-
2 pinches of salt
-
1 pinch of pepper
-
100ml cream
Directions
Our pumpkin soup not only warms wonderfully from the inside. It is also healthy. Hokkaido pumpkin owes its bright orange colour to beta-carotene that our body can convert to vitamin A (which is important for good eyesight). In addition, the Hokkaido pumpkin brings a lot of vitamins B1, B2 and B6, vitamins C and E as well as folic acid, magnesium, iron and phosphorus.
Ingredients
| 1 small hokkaido pumpkin | |
| 2 nashi pears | |
| 1 tin coconut milk | |
| 1/2 onion | |
| 1 tsp chilli | |
| 1 pinch of sugar | |
| 2 pinches of salt | |
| 1 pinch of pepper | |
| 100ml cream |
Steps
|
1
|
Wash, peel and cut the pumpkin into small pieces. Then put in a glass bowl (Ø 18 cm). Cut the onion and nashi pears into small pieces and also put them in the bowl. Pour in the cream and coconut milk and season everything with sugar, salt, pepper and chilli. |
|
2
|
Then cover with a lid and cook in the microwave at 600 watt for 7 minutes. |
|
3
|
Puree with a hand blender and then season again as you like. |
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