Moroccan spicy pumpkin coconut soup

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Recipe by Damaris Beems Course: SoupCuisine: Moroccan
Servings

8

Preparation

20

minutes
Cooking time

30

minutes
Total time

50

minutes

Creamy because of the coconut milk and coconut cream, spicy because of the fenugreek and cinnamon. Pumpkin makes it wonderfully soft. And the lemon and orange zest give it that kick that makes it addictively delicious.

Ingredients

  • 1 kilo flesh of the squash

  • 5 cloves garlic

  • 1 onion

  • 1 liter vegetable broth

  • 500 ml coconut milk

  • 500 ml coconut cream

  • 1 table spoon ground fenugreek

  • 1 tea spoon fenugreek seed

  • 1,5 table spoon cinnamon

  • salt and pepper

  • olive oil

  • 1 orange

  • 1 Lemon

  • 1 bouquet fresh cilantro

Cooking time

  • Peel the pumpkin and cut the flesh into 2 cm pieces. Also cut the onion into coarse pieces. Cut the garlic cloves in half.
    Gently fry the onion and garlic in the olive oil in a soup pot.
    After 10 minutes add the pumpkin. Stir well.
    Now add the spices and stir well again.
  • Pour in the vegetable stock and stir everything well again. Then also add the coconut milk and the coconut cream. Let everything simmer for 20 minutes or until the pumpkin is cooked.
    Puree the soup with a hand blender. See what the substance is like. If it is too thick for your liking, add some broth or oat milk. If it is too thin, let it boil down a bit or add some coconut cream.
  • Scrape the zest from the orange and lemon.
    Finely chop the leaves of the fresh coriander.
    Use both as a garnish and seasoning when serving in the bowls.

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