I love to cook and I do it without a recipe most of the time. And almost always it turns out well.
Today I
made this awesome and easy pumpkin soup with fennel and coconut milk.
So here
is the recipe in case you’d like to try it one day.
Ingredients:
- 1 small pumpkin, 300g
- 1 medium bulb fennel, 200 – 250g
- 1 small onion
- 1 garlic clove
- 3-4 table spoons coconut milk
- Salt, Pepper, Nutmeg
- 500 - 750ml Vegetable Soup
- Coconut Oil
Finely
slice the onion and the garlic. Cut the pumpkin in half and take out the seeds
with a spoon. Put them in a strainer and rinse them off well. Dry them, heat up
a pan with a little bit of coconut oil and fry the pumpkin seeds until dark
brown. In the meantime cut the pumpkin and the fennel into cubes. Heat up
2 tablespoons of coconut oil into a pot and heat it up. Stir fry the onions,
the pumpkin and the fennel until slightly brown, then put in the garlic for
half a minute.Fill it
up with soup until everything is well covered. Now let
it simmer until everything is cooked soft.
Blend
everything with a hand blender until creamy. Add the coconut milk and season to
your liking.
Season the
pumpkin seeds with salt and pepper and use them for decoration and as a snack
besides the soup.
If you don’t
have coconut oil just use any oil you have. I always use either butter, olive
or canola oil for cooking.
I often
cut up fresh rosemary to fry it with the pumpkin seeds. You can use any herb
you prefer, just make sure it doesn’t get burnt. Some herbs you might put in
just before you take out the seeds. How do
you know which herbs are going to burn more easily than others? By trial and
error, I guess. Or google it.