'Pumpkin soup for the soul'
- 1 big or 2 small white pumpkins
- 1 leek
- 1 can of coconut milk
- Fresh coriander & parsley leaves
- Small piece of fresh ginger
- Sea Salt & pepper
- 1 lime
Cut the pumpkin in two halves and place them with the leek directly on a baking tray. Roast at 200°C for 30-40 minutes. Remove from the oven and let them cool. Spoon out the flesh and place in a blender or by using a food processor, together with the roasted leek, coconut milk, parsley, coriander and ginger, mix in high speed until smooth. Transfer to a pot to warm up, add some salt and pepper.
Before serve it, decorate with some herbs or/and seeds and squeeze some fresh lime to “pop up” the taste.