Swipe, Match, Cook.
Decide what to cook together.
Narindra
54 Recipes
None
Easy
1 hrs 0 min
Spiciness
None
Difficulty
Easy
Time
1 hrs 0 min
Preparation
15 min
Cooking
45 min
1
2
2 cloves
1
1 liter
20 grams
125 grams
1 tablespoon
10 tablespoons
1 teaspoon
1 teaspoon
20 grams
2 tablespoons
Narindra
54 Recipes
None
Easy
1 hrs 0 min
Spiciness
None
Difficulty
Easy
Time
1 hrs 0 min
Preparation
15 min
Cooking
45 min
27 Views
5 months ago
Translated
Pure autumn on your plate – creamy pumpkin flavor, subtly refined, for delightful feel-good moments. Warming and fresh at the same time. It combines the creaminess of coconut milk with the lively spiciness of ginger into a harmonious whole.
None
Easy
1 hrs 0 min
Spiciness
None
Difficulty
Easy
Time
1 hrs 0 min
Preparation
15 min
Cooking
45 min
1
2
2 cloves
1
1 liter
20 grams
125 grams
1 tablespoon
10 tablespoons
1 teaspoon
1 teaspoon
20 grams
2 tablespoons
Thoroughly wash the pumpkin and carrots, deseed them, and cut into coarse cubes.
Peel the onion, garlic, and ginger, then finely chop. Grate the ginger.
Grate the garlic and ginger.
Prepare the vegetable broth and open the coconut milk.
Heat some oil in a large pot. Sauté the onion and garlic in it over medium heat until translucent.
Add the pumpkin and carrots and roast for 2–3 minutes.
Deglaze with the vegetable broth. Bring everything to a boil and simmer over medium heat for about 20 minutes until the vegetables are soft.
Finely blend the soup (with an immersion blender or in a stand mixer).
Add the grated ginger.
Refine with the coconut milk.
Finally, season with salt and pepper.
For serving, pour into deep plates or bowls. Garnish with fresh herbs and roasted pumpkin seeds as desired and enjoy.
Enjoy your meal!!!
Swipe, Match, Cook. The Rocely MealMatcher helps groups settle food debates instantly.