Ingredients:
- 1 small baby pumpkin
- 2 cloves of garlic
- ½ onion
- 2 tablespoons of curry
- 1 teaspoon of cinnamon
- 1 box (400 ml) of coconut milk
- 500ml vegetable broth
- 1 tablespoon of honey
- 50g roasted pumpkin seeds
Procedure:
Step 1 – In a heated pot with oil, add the garlic and onion and fry for 2 minutes.
Step 2 – Add the previously diced pumpkin and season with salt, pepper, curry and cinnamon. Fry for 4-5 minutes with occasional stirring.
Step 3 – Add the broth, coconut milk and honey.
Step 4 – Once it boils, reduce to medium heat, cover and let it cook for 15-20 minutes or until the pumpkin is soft.
Step 5 – Using a hand blender, blend the ingredients until you get a puree-like mixture.
Step 6 – Continue cooking on medium heat for a few more minutes.
Step 7 – Serve with the roasted pumpkin seeds.
