Recipe of the month

Pumpkin soup with soft gingerbread croutons

8 portions Budget

A hearty soup with a soft gingerbread touch.

Ingredients

1,5 kg pumpkin
1 leek
1 large onion
1 large potato
1 tbsp coconut oil (or another oil)
150 cl coconut milk (or cream)
2 ½ l water
2 oranges
1 cube of vegetable stock
4 slices soft gingerbread
pepper and salt

Preparation

Cut the pumpkin, onions, leek and potato into cubes.
Put a kettle on a hot stove and melt the coconut oil.
Let the vegetables stew for 6 to 7 minutes.
Add water until the vegetables are submerged.
Add the cube of vegetable stock and the juice of 2 oranges and let simmer for about 30 minutes on a low fire.
Season with pepper and salt and blend thouroughly. Add the coconut milk.
Toast the slices of soft gingerbread and cut into cubes.
Pour the soup into the plates and finish with the soft gingerbread croutons.

Tip

Add 1 finely cut red pepper for extra punch.