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INGREDIENTS
- 150 g of carrots
- 1 small butternut pumpkin (approximately 800 g)
- 300 ml of water
- 3 tablespoons of olive oil
- 2 cloves of garlic
- 15 g of fresh ginger
- 600 ml of vegetable broth
- 150 ml of canned coconut milk
- 1 tablespoon of fresh coriander (finely chopped)
- Salt
- Pepper
INGREDIENTS FOR GARNISHING
- Cashew nuts
MIGHT BE USEFUL
- Cooking utensils
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INSTRUCTIONS
- 1Peel the carrots and cut them into slices. Clean the pumpkin, peel it, cut it into cubes, and divide them into 2 parts (approximately 500 g and 200 g). Slice the garlic and grate the ginger on a fine grater. Heat 2 tablespoons of olive oil in a pot, add all the carrots and the larger portion of the pumpkin (500 g), and sauté for 7 minutes over medium heat. Then add the garlic and ginger and sauté for another 3 minutes. Pour in the broth and coconut milk, cover with a lid, and cook for 15–20 minutes until the pumpkin softens.
- 2Separately, sauté the remaining 200 g of pumpkin in 1 tablespoon of olive oil. Sauté the pumpkin over medium heat for 3 minutes, then pour in 300 ml of water, cover with a lid, and cook for 10 minutes until softened.
- 3Blend the pumpkin cooked with coconut milk into a smooth cream using a hand blender. Season with salt and pepper, mix in the cubes of pumpkin that you cooked separately, sprinkle with chopped coriander, and serve.
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The author of the photograph is Marie Bartošová