Time of preparation: 20-40 min
Difficulty: easy
Serves 3
Ingredients:
1 small hokkaido pumpkin
1 leek
pinch nutmeg
300 ml water
1 can coconut milk
salt and pepper
Peel the pumpkin, remove the seeds and cut it into smaller pieces. Chop the leek and water-fry it together with pumpkin. Add nutmeg and cook until fragrant, season and pour some water over it. When the pumpkin is soft, place everything in a blender and blend until smooth. Pour back into a pot with coconut milk and gently bring to a boil. Season to taste before serving. Garnish with a teaspoon of homemade cream cheese and roasted pumpkin seeds.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.
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