Still looking for a quick idea for Christmas dinner? How about a creamy pumpkin and coconut soup topped with two kinds of cabbage and sliced almonds?
In a large saucepan, sauté onions in coconut oil over low heat for 5-10 minutes. Add the pumpkin cubes and pressed garlic cloves and sauté for a few minutes.
Pour in the vegetable stock and coconut milk and cook for about 15 minutes. Puree and season with lemon juice, pepper and salt.
Divide pumpkin soup among bowls. Place cabbage on top and top with flaked almonds.
Bon appetit!
For 4 people
1 Hokkaido pumpkin (approx. 1.2 kg, cleaned and cut into cubes)
2 tbsp coconut oil
1 onion, peeled and diced
2 cloves garlic
1 liter vegetable broth
1 can of coconut milk
approx. 4-8 tbsp SUUR Love Craft herb beetroot & ginger
approx. 4-8 tablespoons SUUR Love Craft Herb Garlic & Pepper
To taste:
Salt. pepper, lemon juice
4 tablespoons flaked almonds, roasted in a pan without fat