Spicy pumpkin soup

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A delicious orange autumn soup of carrot and pumpkin with a spicy accent




Finely chop the onion, garlic, ginger and 1 red pepper (for a slightly less spicy version, keep half a red pepper). Fry it in a pan with a little oil and stir in the turmeric. Add the pumpkin and carrot and fry for a few minutes.
Then add the stock and cook for 15 minutes or until the vegetables are soft. Puree the soup with an immersion blender and stir in the coconut milk. Check if the soup is well seasoned and add a pinch of salt and pepper if necessary. Serve the soup with some fresh parsley and some red pepper rings.
Try something different? Also check out this recipe for French onion soup .
Or check out the classic pumpkin soup recipe
Spicy pumpkin soup

Source: Leukerecepten by leukerecepten-nl.
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