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Pumpkin soup with coconut and star fruit

2 red onions
2 garlic cloves
30 g fresh ginger
2 tbsp. oil
1 tbsp. butter
1 tsp. sugar
1 small Hokkaido pumpkin
300 ml vegetable broth
300 ml coconut milk
2 tsp. salt
Pepper
1 lime
1 star fruit

Pumpkin soup with coconut and star fruit

Ready, set, go!
Your children can also help you make this soup.

Peel and coarsely dice the onions and garlic. Peel the ginger and grate it finely. Place them in the mixing container together with the oil, soft butter and sugar; pulse 10x at the turbo level.
Set the timer to 2 min., cooking level 100° C.
Wash the pumpkin, cut off the stem and the base and quarter the pumpkin. Remove the seeds and pulp and coarsely cut the flesh into cubes.
Put the pumpkin cubes, broth, coconut milk, salt and pepper into the mixing container.
Set the timer to 15 min., cooking level 100° C. Season the soup with lime, salt and sugar to taste. Purée: 1 min. at level 1. (Food cooked at a temperature of more than 50° C can only be puréed at level 1. This is a required safety precaution. If you wish to purée the pumpkin until creamy, use an immersion blender.)
Cut the star fruit into thin slices. Serve the soup in soup plates and decorate with the star fruit. Star fruit (carambola) tastes a bit like an apple, so it goes well with the Hokkaido pumpkin. Simply place 3 slices onto the soup, at the edge of the plate or onto skewers.
10 min 15 min