Hello November!
Well, while Steph loves to celebrate Halloween with #cccertified pumpkin cutting as we showed you earlier this week, I can not find anything good about Halloween except of the food (as usual). As a little child, my mum threw the coolest Halloween parties for me and my friends, even though Halloween was not popular at all at this time in Germany. We had spooky punch with eyes in it, mummies made from sausages and so much more… the best memories!
But now, as my mummy does not throw parties for me anymore (why have we stopped this?!) my favorite thing is the most delicious pumpkin soup for the first freezing days – made with coconut milk and lemon grass, best thing ever, super easy to make and you should really try this combination!! That’s why I want to share the recipe with you this Friday, in case you need some inspiration for a cozy weekend at home <3
What you need:
About 600 g Hokkaido pumpkin
400 ml vegetable stock
1 small potato
1 stem lemongrass
1 spoon of crème fraîche
150 ml coconut milk
Preps:
Peel and dice the potato. Wash, core and dice your pumpkin. Sauté both lightly until warm. Add the stock and the lemongrass. Let it simmer for about 20 minutes. Remove the lemongrass and purée everything else. Add 125 ml coconut milk, salt and pepper. Before serving, mix up the remaining coconut milk and crème fraîche and garnish your soup with this and maybe some pumpkin seeds if you want to – tadaaaa, so simple and so good!!
Happy Weekend!
xxx
Sarah
