Pumpkin soup with coconut and sesame

Тиквена супа с кокос и сусам1 1024x682 Pumpkin soup with coconut and sesame

Pumpkin soup with coconut and sesame
Vegan recipe


200 g raw and peeled pumpkin (or squash)
1 medium sweet potato
200 ml coconut milk
3 tablespoons grated coconut
2 tablespoons sesame puree
1 pinch of coriander
1 pinch of ground ginger
½ teaspoon cinnamon
½ teaspoon dried celery
Black pepper and salt to taste
2 tablespoons of walnut oil (or other)

Roasted sesame seeds for serving


Fill a medium saucepan halfway with water and bring to a boil. Peel and cut the sweet potato into large chunks. Then dip them in the boiling water. Cover and simmer gently for about 10 minutes. Then add the pumpkin slice in large cubes, the coconut milk and the grated one, the sesame puree, the spices and the oil. Continue cooking over low heat until the vegetables are tender.

Blitz everything into a smooth cream soup. Give a good grate of black pepper.

Serve the pumpkin soup hot, sprinkled with freshly toasted sesame seeds (roast dry in a saucepan).

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