With this delicious cream soup we can easily replenish our body with valuable nutrients. With its help, we can avoid diseases and become much more energetic.
The color of the soup is due to its high beta-carotene content, this is the vitamin that is converted to vitamin A when it enters the body. The tasty soup contains a lot of vitamin C, folic acid and fiber.
Ingredients: 1 pumpkin, 2 potatoes, 8 glasses of water, 3 pieces of ginger, 1 bottle of coconut milk, ½ teaspoon of nutmeg, ½ teaspoon of coriander, salt, pepper.
Preparation:
1. Preheat the oven to 190 degrees.
2. Cut the pumpkin in half and remove the seeds. Place the pumpkin cut side down on a baking sheet and fill with approx. 5 millimeters of water.
3. Prick the potatoes a little with a fork, then put them in another pan.
4. Bake the squash and potatoes until tender (about 45 to 60 minutes).
5. Meanwhile, put the 8 glasses of water in a saucepan to cook.
6. Peel the carrot and ginger, cut into pieces, then approx. cook for half an hour.
7. Pour the pumpkin and baked potatoes into the cooked carrot and ginger, then mix with the coconut milk.
8. Add nutmeg and coriander.