Ingredients:
- 1 kg of pumpkin
- A potato
- 2 medium onions
- Half a handful of celery
- 2-3 cloves of garlic
- 100 ml of coconut cream or coconut milk
- One teaspoon each of salt and turmeric
- Half a teaspoon each of pepper and cumin, ground
Method of preparation
Finely chop the onion and celery and sauté in a tablespoon of oil, or, if you have it, lard. I had goose lard. When the onion becomes translucent, add the garlic, also chopped, and leave for another minute. Then add the pumpkin and the potato cut into not too small cubes, add another liter of water, which should somewhat cover the whole composition, bring to a boil, put on a low heat, put the lid on and leave for another 15 minutes. After this interval, take it off the heat, remove the lid and let it cool, because we don’t want to melt the components of the blender in which we will process the mixture above, we need it another time. So, we “cream” the soup in the blender, put it back in the pot, add the spices and cream or coconut milk, then put it back on the fire until it boils and it’s ready.