Pumpkin soup with spice cake croutons - Vondelmolen

Pumpkin soup with spice cake croutons

  • 8 portions
  • €€€

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 spice cake
  • pepper and salt
  • 1

    Cut the pumpkin, onions, leek and potato into cubes.

  • 2

    Put a kettle on a hot stove and melt the coconut oil.

  • 3

    Let the vegetables stew for 6 to 7 minutes.

  • 4

    Add water until the vegetables are submerged.

  • 5

    Add the cube of vegetable stock and the juice of 2 oranges and let simmer for about 30 minutes on a low fire.

  • 6

    Season with pepper and salt and blend thouroughly. Add the coconut milk.

  • 7

    Toast the slices of spice cake and cut into cubes.

  • 8
    Pour the soup into the plates and finish with the spice cake croutons.
    Tip
    Add 1 finely cut red pepper for extra punch.

Also tasty

Spice cake breadcrumbs