Easy and quick, delicious and healthy! Its high beta-carotene is not negligible, which has antioxidant effect.
Preparation time: 30 minutes
Quantity: 4 portions
- 500 g pumpkin
- 50 g leek
- 1 tablespoon plain vegamix (seasoning mix)
- 500 ml clean water
- 100 ml clean water for refill
- 2 tablespoon bio coconut milk (thick part of canned coconut milk)
- 1 teaspoon Himalayan salt
Addition to the soup:
- 20 g pumpkin seeds or pumpkin seed oil
Wash and peel the vegetables. Cut the pumpkin into cubes and cut the leeks into thin circles. Put it all in a bowl, add the vegamix and pour the water. Simmer under cover for 20 minutes. If necessary, refill the evaporated water. In the end, add the coconut milk and salt, then blend it till it’s creamy with a hand blender. Fry the pumpkin seeds in a pan. Serve the pumpkin cream soup with roasted pumpkin seeds or pumpkin seed oil.
Pumpkin is easy to digest. Good source of vitamin E and beta-carotene. Beta-carotene is a precursor to vitamin A and protects against the harmful effects of free radicals through its antioxidant effect. Pumpkin seeds are an excellent source of iron and phosphorus, as well as valuable potassium, magnesium and zinc source.
Melinda Marton’s recipe