Recipe for Sweet Pumpkin Soup with Carrot, Apple, and Coconut Milk

Preheat the oven to 150°C (th 5). Wash the squash. Cut it in half and scoop out the seeds (make sure to keep the seeds). Place it on a baking sheet in the oven and let it cook for an hour. Allow it to cool before scooping out the flesh from one half with a spoon. Keep the other half of the squash for another recipe.

Scrape, wash, and cut the carrots into large pieces. Peel and cut the onion into quarters. Remove the seeds and cut the apples into large cubes. Peel, wash, and cut the potatoes into pieces. Peel and slice the piece of ginger.

In a large pot, place the carrots, apples, onion, and ginger, and sauté for 3 minutes in hot oil. Add the spices and let them brown. Cover with one and a half liters of water, add the broth cube, and bring to a simmer. Let it cook for 30 minutes on low heat.

After this time, add the lettuce. Let it cook for another 15 minutes. Then add the coconut milk, blend, and reheat before serving. Add the coconut milk, some pepper, and blend the soup.

To finish, serve it with pumpkin seeds, bread toasted in butter, and possibly grilled bacon. ENJOY YOUR MEAL!