Bunte Kürbis-Karotten-Suppe mit Kokos

A mild, creamy soup made from squash, carrots and potatoes, finished with coconut milk and chives. It is easy to prepare in advance and is usually well liked by children.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 600 g Hokkaido squash
• 250 g carrots
• 200 g floury potatoes
• 1 Stück onion
• 2 EL olive oil
• 1.2 l water
• 200 ml coconut milk
• 2 EL pumpkin seeds
• 1 Bund bunch of chives
• salt
• pepper

Method

1. Wash the squash, halve it, remove the seeds and cut it into coarse cubes; the skin can stay on.
2. Peel the carrots and potatoes and cut them into cubes about one centimeter in size. Peel the onion and finely dice it.
3. Heat the olive oil in a large pot and sweat the diced onion over medium heat for about 3 minutes until translucent.
4. Add the squash, carrots and potatoes, briefly sweat them along, and top up with the water. Season with salt and simmer covered over medium heat for about 20 minutes until soft.
5. Stir in the coconut milk and purée the soup finely with an immersion blender. Season to taste with salt and pepper.
6. Toast the pumpkin seeds briefly in a dry pan without fat until fragrant, then set aside.
7. Wash the chives and cut them into fine rolls.
8. Ladle the soup into bowls and serve sprinkled with pumpkin seeds and chives.