Ingredients:
(Hokkaido) Pumpkin, 1/2 kg
Vegetable broth, 1-2 to 3/4 liter
White onion, 1 large
Garlic, 1-2 cloves
Orange juice, from half an orange
Coconut oil, 1 tablespoon
Olive oil, 2 tablespoons
Milk or plant-based milk, 1 cup
Rosemary, fresh or dried, 1 tablespoon
Salt and pepper to taste
Serve with:
Wholegrain or gluten-free bread, 2 slices
Tahini / peanut butter (unsalted and unsweetened) / hummus, 1-2 tbsp.
Instructions:
Peel and chop the pumpkin, dice the onion, and mince the garlic. Heat coconut oil in a pot and sauté onion and garlic until softened. Add pumpkin, broth, orange juice, and rosemary. Bring to a boil, then cover and simmer until pumpkin is tender.
Remove from heat, stir in milk and olive oil, and blend until smooth. Season with salt and pepper. Serve garnished with rosemary and bread.
Bon appétit! ❤️
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