Pumpkin Fennel and Coconut Soup

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.