Time of preparation: 20-40 min

Difficulty: easy

Serves 3


  • 1 small hokkaido pumpkin

  • 1 leek

  • pinch nutmeg

  • 300 ml water

  • 1 can coconut milk

  • salt and pepper

Peel the pumpkin, remove the seeds and cut it into smaller pieces. Chop the leek and water-fry it together with pumpkin. Add nutmeg and cook until fragrant, season and pour some water over it. When the pumpkin is soft, place everything in a blender and blend until smooth. Pour back into a pot with coconut milk and gently bring to a boil. Season to taste before serving. Garnish with a teaspoon of homemade cream cheese and roasted pumpkin seeds.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.


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