Pumpkin-Ginger Cream Soup

1. 1 Pumpkin≈ $2.80 per kg 300 g
2. 2 Onions≈ $1.60 per kg 50 g
3. 3 Fresh ginger≈ $8.00 per kg 8 g
4. 4 Garlic≈ $10.00 per kg 2 g
5. 5 Coconut milkpack 400 ml ≈ $2.20 80 ml
6. 6 Curry powder 1 g
7. 7 Olive oil 6 ml
8. 8 Sunflower seedspack 200 g ≈ $2.00 8 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prepare by washing the onion², ginger, and garlic⁴; peel and dice the onion into 1 cm cubes; peel and grate the ginger finely; peel and mince the garlic; peel the pumpkin¹ and cut it into 2–3 cm cubes; heat a pot over medium heat.

2. Sauté the onion², ginger, and garlic⁴ over medium heat, stirring, for 3–4 minutes, adding a small amount of water as needed until the onion is soft.

3. Add the pumpkin¹ and curry to the pot, stir and sauté for another 2 minutes over medium heat for the spices to bloom.

4. Pour in enough water to have the liquid level about 1–2 cm above the vegetables; bring to a gentle boil over medium heat.

5. Reduce heat to medium and simmer for 20 minutes, until the pumpkin¹ is tender and can be pierced easily with a fork.

6. Remove from heat, blend everything until smooth cream on medium speed; return to the pot, stir in the coconut⁵ milk, salt to taste and mix vigorously.

7. Return to low heat and heat for 2–3 minutes, stirring until the cream is smooth and hot, and adjust the salt if needed.

8. Divide among bowls, sprinkle with seeds on top; serve with croutons or bread if desired.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.