Wouter Gorter
Sana Souphouse
This sweet and savoury soup is rich and smooth blended with coconut cream.
Ingredients
1 medium cinderella pumpkin
2 Tbsp olive oil
2 large yellow onions, thinly sliced
3 large carrots, diced
4 Tbsp vegetable salt
1 tsp cinnamon
2 tsp thyme
6 large spartan apples
1 cup coconut cream
Method
- Preheat oven to 300°F.
- Cut open and remove seeds and fibers from pumpkin. Keep seeds in a separate bowl. Remove exterior shell, leaving only soft meat. Place on baking sheet and drizzle with oil and bake until tender, approximately 25 minutes.
- Bring large pot of water to boil and season with vegetable salt, cinnamon and thyme. Place baked pumpkin into pot.
- Rinse and dry pumpkin seeds and bake at 400°F until crispy. Add salt and pepper to taste.
- In skillet, sautée onion and carrots in 1 Tbsp olive oil.Remove from skillet and place in pot.
- Core apples, leave skin on and place into pot. Boil until carrots are soft, remove from heat and let cool.
- Add coconut cream and blend until smooth. Serve hot topped with crushed pumpkin seed.
Yield 4 servings