Pumpkin and coconut cream
We love pumpkin when fall arrives, but this same recipe can be made year-round with carrots. Curry goes very well with it, and turmeric provides anti-inflammatory properties.
INGREDIENTS:
- 1/4 chopped onion
- 2 tablespoons of coconut oil or Extra Virgin Olive Oil
- 2cm of fresh, peeled ginger
- 1kg of peeled pumpkin cut into cubes
- 850ml of bone broth or 300ml of broth and 550ml of water
- 250ml of coconut milk
- Pinch of salt and pepper
STEPS:
- In a pot over medium heat, add the coconut oil and sauté the onion.
- When it is golden brown, add the ginger and cook for a couple more minutes.
- Increase the heat and add the diced pumpkin, broth and/or water, salt, and pepper. Bring to a boil, then reduce the heat and cover until the pumpkin is tender.
- We blend it, put it back in the pot and add the coconut cream.
- Adjust the salt and pepper to your taste.
- We suggest eating it with gomasio or sesame seeds. You can find the recipe on the blog.
TIP: If you like turmeric and parsnip, buy them fresh and freeze them for later use. They go very well in orange soups, such as carrot, pumpkin, and sweet potato soups.
