Preparation time15’
Cooking time60’
Level of difficultyEasy
To cook the pumpkin:
900 gr. pumpkin, peeled and cut into pieces
30 gr. olive oil
Salt Pepper
For the soup:
10 gr. olive oil
1 medium onion, finely chopped
1 teaspoon garlic melted
700 gr. water
1 cube of vegetable broth
Salt Pepper
100 gr. coconut milk
To set up:
1/2 hot red pepper without spores, finely chopped
1/2 hot green pepper without spores, finely chopped
Pumpkin seeds
1. Preheat the oven to 200 °C.
2. Put the pumpkin in a pan and sprinkle with olive oil, salt and pepper. Bake the pumpkin for 30 minutes or until soft.
3. Heat a large saucepan over medium heat and add the oil, the onion and the garlic. Saute for about 2 minutes. Add the roasted pumpkin to the pot and cook for another 1-2 minutes. Add the water, the broth, the coconut milk, the salt and the pepper. Let the soup simmer vigorously for 1 minute, lower the heat and simmer for 15-20 minutes.
4. Pass the soup in portions in the blender. Serve hot with chopped peppers and pumpkin seeds.
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