Pumpkin soup is one of the most sought-after winter’s classics. It’s difficult to resist its hearty, sweet taste and velvety texture. Pair it with Playia White Dry by Oenou Yi – Ktima Vassiliades for a quick, yet elegant dinner.
Ingredients:
- 2 tbsps coconut oil
- 1 onion, cubed
- 2 garlic cloves, finely chopped
- 2 cm. fresh ginger, grated
- ½ kg pumpkin
- ½ tsp. cumin
- ½ tsp. paprika
- ¼ tsp. cayenne pepper (optional)
- 1 lt vegetable broth
- 400 ml coconut milk
To serve:
- pumpkin seeds
- thyme springs
Preparation:
- Heat the coconut oil to a saucepan.
- Add the onion, garlic and ginger and let them wither.
- Add the pumpkin and stir for 2 minutes.
- Add the cumin, paprika, cayenne pepper, season with salt and pepper and stir.
- Add the vegetable broth and let the ingredients boil for 45 minutes, until the pumpkin softens.
- Puree the soup in a blender and add the coconut milk. Bring to a boil again.
- Serve with pumpkin seeds and fresh thyme, next to a glass of Playia White Dry from Oenou Yi – Ktima Vassiliades!
