Pumpkin cream soup - alkaline

Ingredients for 3-4 servings

For the soup

  • 750 g orange-red pumpkin – remove seeds and cut into cubes

  • 2 onions – mince them

  • 1 half thumb big piece of ginger – grate it

Liquid ingredients and spices

  • 3 tablespoons coconut oil

  • 250 ml cream (alternatively soya or oats cream)

  • 2 teaspoons Curry

  • 1-2 teaspoons vegetable broth without yeast

  • 1 teaspoon cinnamon

  • 1/2 bunch parsley – mince it

  • crystal salt and black pepper


Preparation time approx. 35 minutes

Heat the oil in a pot and braise the onions in it in a medium oven until they are translucent. Put the pumpkin to the onions and brown it slightly with occasional blending for approximately 3 minutes.

Add so much hot water that the pumpkin is just covered. Mix in vegetable broth, salt, pepper, cinnamon and curry and let it simmer covered for about 10 minutes until the pumpkin is done. Take the pot from the cooker, mix in the cream and purée the cream. Subsequently taste once again. Put it on the plates and serve dredged with the minced parsley and the grated ginger.